Slow Cooker Meatballs with Spaghetti—tender, juicy meatballs simmered all day in marinara, served over pasta with minimal hands-on work.
Ingredients
For the meatballs:
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2 lbs ground beef (80/20 is ideal), or a 50/50 blend with ground pork
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1/2 cup breadcrumbs (Italian seasoned or plain)
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1/4 cup grated Parmesan cheese
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2 large eggs, lightly beaten
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3 cloves garlic, minced
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1 tsp salt
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1/2 tsp black pepper
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1 tsp dried oregano or Italian seasoning
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2 Tbsp milk or water
For the sauce & serving:
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2 (24 oz) jars of your favorite marinara or spaghetti sauce
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1 lb spaghetti or pasta of choice
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Extra Parmesan and fresh basil for serving
Instructions
1. Make the meatballs
In a large bowl, gently combine the ground meat, breadcrumbs, Parmesan, eggs, garlic, salt, pepper, oregano, and milk. Don’t overwork it—mix just until combined. Roll into 1.5-inch meatballs (you’ll get about 20-24).
2. Brown (optional but recommended)
For the best flavor and texture, quickly sear the meatballs in a hot skillet with a little oil for 2-3 minutes per side until browned but not cooked through. This keeps them from falling apart and adds deep flavor. If you’re short on time, you can place them raw directly into the sauce—they’ll be more tender but less firm.
3. Load the slow cooker
Pour 1 jar of sauce into the bottom of the slow cooker. Nestle the meatballs in a single layer as much as possible. Pour the second jar of sauce over the top, gently stirring just to coat.
4. Cook
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LOW: 4-6 hours
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HIGH: 2-3 hours
Meatballs are done when they reach 160°F (71°C) internally and are fork-tender. The sauce will be rich and infused with the meatball flavor.
5. Cook spaghetti separately
About 20 minutes before serving, boil a large pot of salted water and cook the spaghetti until al dente. Don’t cook the pasta in the slow cooker—it will turn to mush. Drain and toss with a little olive oil.
6. Serve
Plate the spaghetti and top with meatballs, plenty of sauce, fresh grated Parmesan, and torn basil.
The “Spaghetti Directly In” Option
If you really want a one-pot meal and don’t mind a baked-pasta texture, you can add broken spaghetti and 2 cups of hot water/broth to the slow cooker for the last 20-25 minutes on HIGH. Stir halfway through and serve immediately once the pasta is tender. The starch will thicken the sauce significantly—almost like a spaghetti casserole.
Let me know if you want it spicy, extra cheesy, or turned into meatball subs instead. 😊