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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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Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 8 hours
Servings: 8
Calories: 568kcal
Author: Megan Porta

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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