Slow Cooker Spaghetti and Meatballs



I love my slow cooker, but especially when the weather is chilly and I get to come home and not have to think about dinner. The weather just happened to be on the chillier side this week, so I took advantage of that with this slow cooker spaghetti and meatballs dish. I love this comfort food. I’ve made a variety of meatballs, like Rachel Ray’s mozz stuffed meatballs (drool!) but typically the standard version is my favorite. This was so easy to put together before I left for work. Despite the hectic morning of my son wetting his bed, needing to do laundry, while he’s demanding a cup of milk, and still needing to get ready for work. So really, if you are in a jam and want something yummy for dinner that;s low maintenance, this will be your jam! My husband commented that hands down this was the best version of this classic that I have ever made. Although my son was more hesitant and insisted his stomach was “full”, he at least tried it and did do his usual sound effects indicating disgust that I’ve diverted from his usual preference of chicken.


  1. To make the sauce, add the onion, crushed tomatoes, diced tomatoes, tomato sauce, seasoning, salts and pepper, and garlic to your slow cooker. Stir to combine.
  2. To make the meatballs, combine the meat, cheese, seasoning, bread crumbs, eggs, salt and pepper in a large bowl. Mix the ingredients by hand until they are incorporated. Scoop them into 1" balls and submerge into the sauce in your slow cooker.
  3. Cook on high for 4 hours or low for 8 hours. Serve over cooked pasta and top with additional cheese. That's it!


This recipe is adapted from Hip Foodie Mom

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