Slow Cooker Spaghetti and Meatballs
Easy set it and forget it one pot slow cooker spaghetti and meatballs will be your go-to healthy spaghetti recipe! Everything - even the noodles! - are cooked in the crockpot and the flavor is outstanding.
Servings:4 servings
Ingredients
- 12 ounces spaghetti noodles, broken in half
- grated parmesan cheese
- fresh basil or thyme for garnish , (optional)
Meatballs
- 1 pound lean ground beef
- 1 egg
- ⅓ cup panko bread crumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce
- 1 24 ounce jar marinara sauce
- ⅓ cup packed fresh basil, finely chopped
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
Instructions
- In a medium bowl combine ground beef, egg, breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix with your hands until mixture is blended. Form mixture into 12 balls. Set aside.
- In a greased slow cooker, combine marinara sauce, basil, garlic, and Italian seasoning and stir. Arrange meatballs on top of sauce. Cover and cook for 3-4 hours on high or 6 hours on low.
- Uncover and use a fork or tongs to transfer meatballs to a plate. Add noodles to slow cooker making sure the noodles are covered by the sauce. Return meatballs to slow cooker.
- Cover and cook on high 15-25 minutes until noodles are softened. Give it a stir, then top with fresh basil or thyme and grated parmesan cheese. Serve hot.
Notes
Use your favorite brand of marinara - I love to use garlic and herb variations for best flavor.
Nutrition
Calories: 608 kcal, Carbohydrates: 70 g, Protein: 35 g, Fat: 20 g, Saturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 118 mg, Sodium: 426 mg, Potassium: 599 mg, Fiber: 4 g, Sugar: 3 g, Vitamin A: 95 IU, Vitamin C: 1 mg, Calcium: 89 mg, Iron: 5 mg
