Crock Pot Spaghetti and Meatballs

You’re gonna love this Crock Pot Spaghetti and Meatballs — trust me, it’s about to become your new favorite. It’s the kind of dish that basically cooks itself while you go about your day, and by the time it’s ready, you’ve got a creamy, flavorful stew with tender chicken, soft veggies, and those irresistible fluffy dumplings. Make it once and everyone — family or friends — will fall for it. It’s comfort food that feels like a warm hug in a bowl.

Servings:6 servings

Prep Time: 20 minutes

Cook Time:6 hours

Total Time: 6 hours 20 minutes

Ingredients

1 lb (450 g) ground beef
1/2 lb (225 g) ground pork
1/2 cup (50 g) breadcrumbs
1/4 cup (25 g) grated Parmesan cheese
1/4 cup (60 ml) milk
1 large egg
3 cloves garlic, minced
1/4 cup (30 g) finely chopped onion
Two 24 oz (680 g each) jars of marinara or tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar (optional, to balance acidity)
12 oz (340 g) dry spaghetti
1 cup (240 ml) water or beef broth
2 tablespoons (30 ml) olive oil
Fresh parsley and extra Parmesan cheese for serving

Needed Equipment

Slow cooker (Crock Pot)
Large mixing bowl
Wooden spoon
Kitchen tongs
Cheese grater

See 5 variations of the recipe at the end.

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Did You Know?

Spaghetti and meatballs as we know them actually became popular in the U.S. in the early 1900s among Italian-American communities. They’d serve big portions meant for sharing, and over time, it became the ultimate “comfort dinner” for cozy Sunday family meals.

Instructions

Let’s get started! In a large bowl, combine the ground beef and ground pork. Add the breadcrumbs, Parmesan cheese, milk, and egg. Toss in the minced garlic and finely chopped onion, then season with salt and pepper. Mix everything gently with your hands or a silicone spatula just until combined. Don’t overmix — that’s the secret to keeping your meatballs soft and juicy.

Next, roll the mixture into golf ball–sized meatballs, keeping them all about the same size so they cook evenly. You can place them on a tray and refrigerate for 10–15 minutes to help them hold their shape better.
Pour a thin layer of marinara sauce into the bottom of your Crock Pot to prevent sticking or burning. Arrange the meatballs side by side (don’t stack them). Pour the rest of the sauce over the top, making sure all meatballs are fully covered. Add the oregano, basil, and, if you’d like, a pinch of sugar to balance the tomato’s acidity — a little sweetness goes a long way! No need to stir; the slow cooking will bring all those flavors together beautifully.
Cover and cook on LOW for 6 hours or on HIGH for 3 hours — though LOW gives the best, most tender results. Try not to lift the lid too often; you’ll lose heat and slow down the cooking. The meatballs are done when they’re firm yet tender and fully cooked inside. If you have a kitchen thermometer, the internal temperature should reach 160°F (71°C).

Once the meatballs are cooked, add the dry spaghetti right into the Crock Pot along with the water or broth. Use tongs or a large spoon to gently stir and make sure all the pasta is coated in sauce. If the sauce looks too thick, pour in an extra ½ cup (120 ml) of hot water or broth.

Cover again and cook on HIGH for another 25–35 minutes, stirring once or twice to prevent sticking. You’ll know it’s ready when the spaghetti is al dente — tender but with a little bite.
And that’s it! Before serving, give everything a gentle stir so the sauce and meatballs mix evenly. Serve hot in deep plates, topped with freshly grated Parmesan and a sprinkle of parsley. For an extra flavor kick, drizzle a little olive oil or add a pinch of red pepper flakes. Pure comfort in a bowl!

Ingredient Substitutions (in case you’re missing something)

Meat: If you don’t have any on hand, just use 1 lb (450 g) of ground turkey or chicken instead.
Half beef/half pork: If you’re out of pork or prefer not to use it, replace it with more beef or turkey in the same amount.
Breadcrumbs: You can swap these for 1/3 cup (35 g) of panko, 1/3 cup (30 g) of ground oats, or 1/2 cup (120 ml) of bread soaked in milk.
Milk: Unsweetened almond milk or broth will work perfectly fine here.
Parmesan: If you don’t have any, go for pecorino romano or 1/4 cup (30 g) of ricotta for softer meatballs.
Marinara sauce: No problem—combine one 28 oz (800 g) can of crushed tomatoes with one 15 oz (425 g) can of tomato sauce, 1 teaspoon of salt, and some dried herbs.
Fresh garlic and onion: You can always use 1 teaspoon of garlic powder and 1 teaspoon of onion powder instead.
Spaghetti: Honestly, any long pasta works—break up some fettuccine or linguine if that’s what you’ve got.
Broth: Mix water with 1/2 teaspoon of salt per cup (240 ml) as an easy replacement.

Cooking Tips

Soften the crumbs: Always soak the breadcrumbs in milk for about 5 minutes first—it gives your meatballs a tender texture.
Even shape: Try to make all the meatballs the same size so they cook evenly. A medium cookie scoop works great for this.
Brown for extra flavor: For an extra kick of flavor, pan-sear the meatballs for 2–3 minutes per side before adding them to the Crock Pot (totally optional though).
Prevent sticking: Don’t forget to pour a layer of sauce at the bottom before placing the meatballs.
Break the pasta: Yeah, Italians might not love it, but breaking the spaghetti in half helps it fit and cook evenly in the sauce.
Adjust the liquid: If the sauce looks too thick after adding the pasta, just pour in 1/2–1 cup (120–240 ml) of hot water and you’re good.
Taste before serving: Parmesan is naturally salty, so always check the seasoning at the end before adding more salt.

Common Mistakes (what not to do)

Don’t overmix the meat: Doing that makes the meatballs dense and dry.
Don’t stack without sauce: Any meatballs not covered in sauce will dry out fast.
Don’t add the pasta too soon: It’ll fall apart and turn mushy—no one wants that.
Don’t use unseasoned tomatoes: The flavor will be flat and dull, and your sauce deserves better.
Don’t leave pasta uncovered: Anything sticking out of the sauce will stay hard and chewy—make sure it’s all submerged.

Frequently Asked Questions (FAQ)

Can I use frozen meatballs?

Absolutely. Just toss them in frozen with the sauce and cook on LOW for 6–7 hours. Add the pasta at the end as usual.
Can I make it without pork?

Totally. Just stick with beef or turkey—both work great.
When should I add the pasta if cooking on HIGH?

During the last 25–35 minutes on HIGH, checking the texture every 5 minutes near the end.
My sauce turned out too thick—what should I do?

Easy fix. Add 1/2 cup (120 ml) of hot water or broth, stir, and repeat if needed.
Can I make the meatballs bigger?

Sure, just cook them 30–45 minutes longer on LOW and make sure they’re fully cooked inside.
Does gluten-free pasta work?

Yep! Just add it at the end and keep an eye on it—some brands soak up more liquid.
How do I keep the meatballs from falling apart?

Always use egg and soaked breadcrumbs, don’t overmix, and place them gently in the sauce—no tossing!
Can I prep the meatball mix the night before?

For sure. Keep it covered in the fridge for up to 24 hours and cook the next day.
Can I double the recipe?

Yes, as long as you’ve got a 7–8 qt Crock Pot. Just keep the same liquid ratios and cooking times.
Do the meatballs taste good even if I don’t brown them first?

They do! Browning adds flavor, but the slow cooker makes them super tender either way.

Storing & Reheating

Refrigeration: You can store leftovers in airtight containers for up to 4 days, no problem. Just make sure to let them cool a bit at room temperature for about 20–30 minutes before sealing them.
Freezing: It’s best to freeze only the meatballs with the sauce (without the pasta) for up to 3 months. Always thaw them in the fridge overnight before reheating.
Stovetop reheating: To reheat on the stove, simply warm the meatballs and sauce over medium-low heat for 8–10 minutes. If the sauce gets too thick, just add a splash of water or broth to loosen it up.
Microwave: For the microwave, heat individual portions for 1:30–3:00 minutes in 30-second intervals, stirring in between to heat evenly — though honestly, I recommend the stovetop for better flavor and texture.
If adding pasta to frozen sauce: It’s best to cook fresh pasta separately, then mix it with the hot sauce right before serving to keep the texture and flavor just right.

Serving Suggestions

Pair it with a fresh green salad with balsamic vinaigrette.
Garlic bread — definitely a must.
Roasted veggies like broccoli or zucchini.
For drinks, try a lemon spritz with ice or a glass of Chianti if you’re feeling fancy.
And for dessert, a warm brownie or a classic cannoli hits the spot.

Suggestions for Kids & Teens

Serve mini meatballs on toothpicks as fun little “bites.”
Try short pasta (like penne) — it’s easier for them to eat.
Top with shredded mozzarella and bake for 5 minutes to melt — they’ll love the cheesy goodness.
Serve with carrot and cucumber sticks plus a ranch dip on the side.
Pink lemonade or a light iced tea are always great kid-friendly options.

Recipe Variations

Spicy Italian: If you’re into heat, add 1/2 teaspoon of red pepper flakes and 1/2 lb (225 g) of crumbled Italian sausage for a bold kick.
Bolognese-style: Sauté finely chopped carrot and celery before adding the sauce for a deeper, homemade flavor.
Low-carb: Swap out the spaghetti for zoodles or roasted spaghetti squash for a lighter, fresher twist.
Extra cheesy: Stir in 1/2 cup (120 ml) of heavy cream and 1/2 cup (60 g) of Parmesan cheese right before serving for a rich, creamy texture — total comfort food vibes.
Mediterranean-style: Add sliced black olives, a drizzle of olive oil, and a squeeze of lemon juice for a bright, fresh flavor that feels a little fancy.

Nutritional Information (per serving)

Calories: 520 kcal
Protein: 32 g
Healthy Fats: 18 g
Carbohydrates: 52 g
Natural Sugars: 8 g
Fiber: 5 g
Sodium: 890 mg

Tastes of La Paz.