Crock Pot Spaghetti

Italian Grandmothers in Italy and, in fact, all over the world, know how to make the most delicious spaghetti recipes. But now you can make a spaghetti and meatballs meal which is every bit as good as what Nonna used to make.

The meatballs are prepared with beef, garlic, breadcrumbs, and more, while the sauce has all the herbs, spices and seasonings you would expect, along with a kick of heat from the red pepper flakes.

This is a very fresh-tasting dish because of the fresh herbs and the way the sauce is made from scratch. This promises flavors you simply can’t get out of a can, and the key to making the best tomato sauce is letting it slow cook. Rather than having a pot bubbling away on the stove though, this recipe is made entirely in the crockpot.

That means you can leave the slow cooker alone to work its magic and then enjoy this phenomenal Italian recipe as soon as it’s ready.

Why You’ll Love the Recipe:

Nobody ever turns down a bowl of spaghetti and meatballs, especially when it looks, smells and tastes as good as this one. In fact, this recipe is so good you’ll probably want a second helping, so double the recipe if you want.

How to Serve It:

This is a complete meal, so you don’t need to have any accompaniments. A simple green salad is always good though, if you do want to have a side dish.

Ingredients:

For the Meatballs:

• Ground beef
• Egg
• Breadcrumbs
• Minced garlic cloves
• Chopped fresh parsley
• Salt
• Red pepper flakes, or to taste
• Shredded parmesan cheese

For the Sauce:

• Spaghetti
• Tomato paste
• Garlic clove
• Yellow onion
• Chicken broth
• Crushed tomatoes
• Dried oregano
• Salt, black pepper and red pepper flakes, to taste
• Freshly shredded parmesan
• Chopped fresh parsley

How to make Crock Pot Spaghetti:

Step 1. Mix all the meatball ingredients together using clean hands.

Then shape it into 16 equal-sized balls.

Step 2. Put the meatballs in a crockpot.

Step 3. Add the crushed tomatoes, tomato paste, onion, garlic, oregano, salt, black pepper, and red pepper flakes together to a mixing bowl.

Step 4. Stir with a wooden spoon until just combined to make the sauce.

Step 5. Pour the sauce over the meatballs to cover them.

Step 6. Put the lid on the crockpot then cook for 3 hours on low or 5 hours on high.

Step 7. Break the spaghetti into pieces then scatter it over the meatballs. 

Step 8. Pour in the chicken broth and stir the contents of the crockpot until everything is well combined and the spaghetti is submerged.

Step 9. Cover and cook for 1½ hours more on a low setting, stirring every half an hour.

Step 10. Add more chicken broth if you need to.

Step 11. Serve the spaghetti and meatballs with fresh parsley and shredded parmesan cheese.

There’s a reason why spaghetti and meatballs is such a beloved dish all over the globe, and that’s because it’s so well-balanced. The perfect blend of al dente spaghetti, juicy meatballs and amazing, homemade tomato sauce promises perfection on the plate.

Can You Make It Ahead?

Not only can you make it ahead but many would say it’s even better warmed through again the next day, as the flavors continue to meld and mellow in the fridge overnight.

Storage Instructions:

Keep leftovers refrigerated in an airtight container and eat them within 4 days. You can also freeze spaghetti and meatballs in individual portions for up to 6 months.

Variations and Substitutes:

Ground beef or ground pork are good for the meatballs, or you might want to try something different like ground veal or chicken. As for the sauce, you can throw in a splash of Italian red wine for a bolder flavor, or omit the red pepper flakes if you want it milder.