Name: Slow Cooker Spaghetti and Meatballs Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Italian
Ingredients: 56 oz. canned tomato sauce (two 28-oz. cans); 14 oz. can diced tomatoes; 2 Tbsp. dried oregano; 1 Tbsp. dried basil; 1 tsp. onion powder; 2 tsp. garlic powder or 4 garlic cloves minced; 1 Tbsp. sugar; 2 Tbsp. grated or shredded parmesan cheese; 26 oz. bag frozen Italian meatballs (26–32 oz. bag); 8 oz. dried spaghetti (half of a 1 pound box)

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I’ve got to tell you, this Slow Cooker Spaghetti and Meatballs Recipe is one of those meals that feels like a big, warm hug on a plate. It’s the perfect recipe to come home to after a busy day because once you set everything in the slow cooker, you can practically forget about dinner until it’s time to eat. The meatballs get so tender soaking in that rich tomato sauce, and the flavors just meld beautifully over the hours.

Plus, there’s something so satisfying about having a classic Italian comfort food made easy in your slow cooker. Whether you’re feeding a family, hosting friends, or just want dinner without the fuss, you’ll enjoy how effortless but delicious this Slow Cooker Spaghetti and Meatballs Recipe really is. Trust me, once you try this, it might just become your go-to weeknight dinner.

Ingredients You’ll Need

All these ingredients work together to create that classic Italian flavor we all love, but with the simplicity of a slow cooker meal. When I shop for this recipe, I find the frozen Italian meatballs save a ton of prep time without sacrificing taste, and the canned tomatoes help build a rich sauce with almost no effort.

Canned tomato sauce: The sauce base that’s rich and smooth; two 28-ounce cans give plenty of volume.
Canned diced tomatoes: Adds a bit of texture and enhances tomato flavor.
Dried oregano: Classic herb that adds warmth and a hint of earthiness.
Dried basil: Sweet and aromatic, rounds out the herb mix.
Onion powder: A great way to add depth without chopping fresh onions.
Garlic powder or minced garlic: Garlic is necessary! Use minced for more texture, or powder for convenience.
Sugar: Just a touch to balance the acidity of the tomatoes, making the sauce mellow and flavorful.
Parmesan cheese: Adds a subtle, savory zing to the sauce.
Frozen Italian meatballs: Saves time and cooks beautifully in the sauce, soaking up all those herbs.
Dried spaghetti: The classic pasta to serve this dish on – cooked just right, it absorbs the sauce perfectly.

Variations

I love how flexible this Slow Cooker Spaghetti and Meatballs Recipe is—you can easily tailor it to your taste or what you have on hand. Over time, I’ve found a few tweaks that make it feel special depending on the occasion.

Spicy kick: I sometimes add a pinch of crushed red pepper flakes to the sauce for a little heat—it livens things up without overpowering.
Vegetable boost: Adding chopped bell peppers, mushrooms, or even spinach into the slow cooker is a sneaky way to get some extra veggies in without fuss.
Meatball swap: I’ve tried turkey or chicken meatballs here—they’re leaner but still work well with the sauce.
Gluten-free pasta: For those avoiding gluten, substitute your regular spaghetti with gluten-free pasta—just cook it separately to avoid it getting mushy.

How to Make Slow Cooker Spaghetti and Meatballs Recipe

Step 1: Mix Your Sauce Ingredients

Start by adding your tomato sauce, diced tomatoes, oregano, basil, onion powder, garlic (powder or minced), sugar, and parmesan cheese directly to the slow cooker. Give it a good stir to meld all those flavors together—the sauce should smell fragrant and inviting already. This mix is what gets the whole dish working together beautifully, so don’t rush it!

Step 2: Add the Meatballs

Next, toss in your frozen Italian meatballs. Don’t worry about thawing them first; the slow cooker will do all the work. Gently stir so each meatball gets coated in that tasty sauce. This way, the meatballs cook evenly and soak up all those luscious flavors while they cook low and slow.

Step 3: Let it Cook Low and Slow

Cover and set your slow cooker on low. Let everything cook for 5 to 8 hours depending on your schedule. I like the texture and flavor best at the 8-hour mark because the sauce thickens up nicely and the meatballs get super tender. If you’re short on time, 5 hours will still produce great results.

Step 4: Cook the Spaghetti

About 10 to 15 minutes before you’re ready to eat, cook the spaghetti in salted boiling water until al dente. This prevents it from getting mushy later in the slow cooker. Drain the noodles well, so excess water doesn’t water down your sauce.

Step 5: Combine Pasta with Sauce and Meatballs

Transfer the cooked spaghetti into the slow cooker and gently toss everything together. This quick mix lets the pasta soak up some sauce while keeping its perfect texture. It’s your final moment to combine all components into that classic spaghetti and meatballs experience.

Step 6: Serve and Enjoy

Scoop generous portions onto plates or bowls. I recommend an extra sprinkle of parmesan cheese on top—it really amps up the flavor. If you have fresh basil or parsley, toss some in for a pop of color and freshness that brightens each bite.

How to Serve Slow Cooker Spaghetti and Meatballs Recipe

The image shows several ingredients arranged neatly on a white marbled surface. At the center, there is a white bowl filled with thick red tomato sauce with visible chunks. Surrounding it are several raw meatballs in light beige color, a bundle of uncooked yellow spaghetti pasta, and a white bowl filled with grated light yellow cheese. Additionally, there are small white bowls holding coarse white salt and dried green herbs, a small glass bowl of golden olive oil, a fresh garlic bulb, and fresh green basil leaves scattered around. The overall layout is clean and organized, with each ingredient clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a simple girl when it comes to garnishes—I love plenty of freshly grated parmesan cheese and a handful of fresh basil leaves or chopped parsley. It’s amazing how these few touches elevate the dish to restaurant quality, plus they add a bit of brightness to balance the rich sauce.

Side Dishes

For sides, I like pairing this slow cooker spaghetti and meatballs recipe with a crisp green salad dressed lightly with lemon vinaigrette. Garlic bread is also a must in my house—perfect for sopping up leftover sauce. Roasted vegetables or steamed broccoli round out the plate beautifully if you want to add more greens.

Creative Ways to Present

For special occasions, I’ve served this dish in individual mini cocotte pots or oven-safe bowls topped with a little mozzarella and broiled until bubbly—everyone loved the personal touch. I’ve also turned it into a layered casserole with pasta and cheese baked off just right. It’s a crowd-pleaser and makes dinner feel extra cozy and festive.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually store leftover sauce and meatballs separately from the cooked spaghetti in airtight containers. This keeps the pasta from getting overly soggy. In the fridge, they stay good for about 3 days—perfect for easy lunches or a quick dinner the next day.

Freezing

This recipe freezes beautifully! I freeze the meatballs and sauce together in portion-sized containers but keep the pasta fresh because frozen cooked pasta tends to lose its texture. When it’s time to eat, just thaw the sauce and meatballs overnight and cook up fresh spaghetti for an effortless meal.

Reheating

To reheat, I warm the meatballs and sauce gently on the stove or in the microwave, stirring occasionally. Then I mix in freshly cooked pasta just before serving. This method keeps everything tasting fresh and prevents the spaghetti from getting mushy or dried out.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! Homemade meatballs work great in this slow cooker recipe. Just make sure they’re fully cooked before transferring them to the slow cooker or allow enough cooking time for them to cook through in the sauce. Frozen ones are just a great time-saver!
Is it okay to add the spaghetti directly to the slow cooker?

I don’t recommend adding dry spaghetti to the slow cooker because it will get mushy and overcook. Cooking the spaghetti separately just before serving ensures it stays firm and absorbs the sauce nicely after combining.
Can I make this recipe on high instead of low?

Yes, you can cook this on high for about 3 to 4 hours, but cooking it low and slow gives you the best tenderness and deeper flavor. If you’re short on time, high works fine, just keep an eye on it.
Why is there sugar in the sauce?

Adding a bit of sugar helps balance the acidity of the tomatoes and prevents the sauce from tasting too sour. It’s a little trick I’ve learned over the years to create a well-rounded sauce.

Final Thoughts

This Slow Cooker Spaghetti and Meatballs Recipe holds a special place in my heart because of its simplicity and classic comforting flavors. It’s one of those dishes that brings everyone to the table with a smile and fills the house with amazing smells. I hope you’ll give it a try—it’s easy, forgiving, and delicious, perfect for those busy days when you want a homemade meal without the stress.