Easy Crockpot Spaghetti and Meatballs Recipe
This easy crockpot spaghetti and meatballs recipe is made right in your slow cooker. This family favorite is the perfect weeknight dinner!
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Servings: 8
Calories: 568kcal
Equipment
- Crock Pot
Ingredients
- 3 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 1/4 cup Italian parsley finely chopped
- 4 cloves garlic minced
- 2 jalapeno peppers finely chopped (optional)
- 2 tbsp sugar
- 1 tsp Italian seasoning
- 58 oz tomato sauce
- 24 oz pasta sauce
- 22 oz meatballs frozen
- 16 oz spaghetti cooked to al dente
- 1/4 cup Parmesan cheese grated, for topping
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the onion, bell pepper, parsley, garlic, jalapenos (if using), sugar and Italian seasoning. Cook, stirring frequently, until veggies are soft, about 4 to 5 minutes.
- Add the cooked veggies to a crockpot, along with the tomato sauce, pasta sauce and meatballs. Cook on Low heat for 7 to 8 hours or High heat for 4 to 5 hours.
- Serve over cooked spaghetti noodles and top with Parmesan cheese. Enjoy!
Notes
- Pour extra sauce over meatballs, then top with grated Parmesan cheese, freshly ground black pepper and fresh parsley!
- Jalapeno peppers are optional. Only add them if you are up for a bit of a spicy end result.
- Green bell peppers add such a nice crunch and flavor to the final dish. If you have red or orange bell peppers on hand, feel free to use those instead.
- If the sauce is too thick, thin it out with beef broth or extra tomato sauce.
Nutrition
Calories: 568kcal | Carbohydrates: 64g | Protein: 26g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 58mg | Sodium: 1477mg | Potassium: 1291mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1543IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 5mg
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