This easy slow cooker spaghetti and meatballs recipe is perfect for busy weeknights. Juicy beef meatballs simmer low and slow in a rich tomato sauce with flavorful sautéed onions and garlic, then are served over perfectly cooked spaghetti.
Prep takes just a few minutes, and the slow cooker does the rest!
See the quick step-by-step recipe video:
WHY YOU’LL LOVE MY SLOW COOKER SPAGHETTI AND MEATBALLS
- Just a few minutes of prep, then let the slow cooker do the work.
- It’s an easy way to get tender, flavorful beef meatballs every time.
- Perfect for weeknight dinners that everyone will love.
- Use homemade, premade, or frozen meatballs.
- Cook the spaghetti right in the crock pot if you’d like!
Also see how to make my creamy bucatini pasta sauce.
INGREDIENTS
Homemade Meatballs (or use frozen)
- 1 lb ground beef
- ½ yellow onion diced
- 1 egg
- ⅓ cup breadcrumbs or 1 slice of toasted bread blended into crumbs
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tbsp garlic minced
Pasta and Meatball Sauce
- 1 tbsp olive oil
- ½ yellow onion diced
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp Italian seasoning
- 1 tbsp butter
- 3 cloves garlic minced (or ½ tbsp garlic powder)
- 56 oz tomato sauce 2x large 28 oz cans
- 16 oz spaghetti
To serve
- ¼ cup Parmesan cheese grated
- 3 sprigs basil fresh
Also try this slow cooker BBQ shredded beef for an easy comfort dinner.
POPULAR SUBSTITUTIONS & ADDITIONS
- Meatballs: Use frozen or premade for a shortcut.
- Meat options: Swap ground beef for turkey, chicken, or a beef-pork blend.
- Vegetables: Add mushrooms, bell peppers, or spinach for extra flavor.
- Spice it up: Include crushed red pepper flakes or a dash of hot sauce.
- Cheese: Stir in Parmesan or top with mozzarella for extra richness.
For another easy ground beef recipe, try these burger puff pastry bites.
HOW TO MAKE SLOW COOKER SPAGHETTI AND MEATBALLS
Here’s the step-by-step recipe…
Homemade Meatballs (or use frozen / premade)
- Preheat your oven to 400°F and line a rimmed baking sheet with foil for easy cleanup.
- In a large bowl, combine the ground beef, onion, egg, breadcrumbs, salt, Italian seasoning, pepper, and garlic. Mix just until combined—avoid overmixing so the meatballs stay tender.
- Roll into evenly sized balls (about 2-3 inches) and place them on the prepared baking sheet.
- Bake for about 20 minutes, or until the meatballs are cooked through and lightly browned. Use immediately in the crock pot sauce or let them cool and store or freeze for later.
Pasta and Meatball Sauce
De-licious!
TIPS FOR MAKING THE BEST SLOW COOKED SPAGHETTI AND MEATBALLS
- Brown the meatballs first for extra flavor and to help them hold their shape.
- Don’t overcook the pasta — add it near the end or cook it separately.
- Add bold flavor to the canned tomato sauce and let it simmer low and slow for the best flavor.
See more easy ground beef dinner ideas.
WHAT TO SERVE WITH THIS SLOW COOKER PASTA RECIPE
- Salad: Spinach Salad with Everything Bagel Croutons
- Side: Cherry Tomato Bruschetta with Mozzarella
- Dessert: Blueberry Chocolate Banana Bread
Next try this Creamy Tomato & Onion Pasta with Meatballs.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
Feel inspired to cook with my free Foodie Friday newsletter.
Slow Cooker Spaghetti and Meatballs
This easy slow cooker spaghetti and meatballs recipe is perfect for busy weeknights. Juicy beef meatballs simmer low and slow in a rich tomato sauce with flavorful sautéed onions and garlic, then are served over perfectly cooked spaghetti.
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Servings: 4
Calories: 957kcal
Video
Ingredients
Homemade Meatballs (or use frozen)
- 1 lb ground beef
- ½ yellow onion diced
- 1 egg
- ⅓ cup breadcrumbs or 1 slice of toasted bread blended into crumbs
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tbsp garlic minced
Pasta and Meatball Sauce
- 1 tbsp olive oil
- ½ yellow onion diced
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp Italian seasoning
- 1 tbsp butter
- 3 cloves garlic minced (or ½ tbsp garlic powder)
- 56 oz tomato sauce 2x large 28 oz cans
- 16 oz spaghetti
To serve
- ¼ cup Parmesan cheese grated
- 3 sprigs basil fresh
Instructions
Homemade Meatballs
- Preheat your oven to 400°F and line a rimmed baking sheet with foil for easy cleanup.
- In a large bowl, combine the ground beef, onion, egg, breadcrumbs, salt, Italian seasoning, pepper, and garlic. Mix just until combined—avoid overmixing so the meatballs stay tender.
- Roll into evenly sized balls (about 2-3 inches) and place them on the prepared baking sheet.
- Bake for about 20 minutes, or until the meatballs are cooked through and lightly browned. Use immediately in the crock pot sauce or let them cool and store or freeze for later.
Pasta and Meatball Sauce
- In a skillet over medium-high heat, add onion, olive oil, salt, pepper, and Italian seasoning. Sauté and stir for 5 minutes, adjusting heat down to medium if needed so it doesn’t burn.
- Add butter and minced garlic, cook 1–2 minutes until fragrant. Remove from heat so garlic doesn’t brown.
- Transfer onion and garlic mixture to the slow cooker and add tomato sauce, stirring to combine.
- Add meatballs to the sauce (from baked or frozen), cover, and cook on LOW for 4–6 hours until tender.
- Before serving, cook spaghetti separately to al dente. OR add uncooked spaghetti directly to the slow cooker (submerged in pasta sauce) 20–40 minutes before serving.
- To serve, toss pasta with meatballs and sauce, then top with Parmesan cheese and fresh basil.
Nutrition
Calories: 957kcal | Carbohydrates: 118g | Protein: 45g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 3333mg | Potassium: 1861mg | Fiber: 11g | Sugar: 19g | Vitamin A: 2022IU | Vitamin C: 31mg | Calcium: 239mg | Iron: 9mg
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