Crock Pot Spaghetti And Meatballs Recipes

SLOW-COOKER SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain., Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly.
• Layer the frozen meatballs in a single layer (as best as possible) on top of spaghetti sauce.
• Pour the rest of the spaghetti sauce over the meatballs.
• Then pour in 4 cups of water.
• Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.
• Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with 2-3 tbsp olive oil to lightly coat.
• Then, gently push down the spaghetti noodles until they are under the water (breaking them if necessary to fit.)
• Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.
• Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through).
• About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together.
• Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.
• Place ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, parsley, Italian seasoning, and pepper for the meatballs in a large bowl. Mix gently, but thoroughly, with your hands until well combined. Form mixture into 1-inch meatballs. Drop into sauce in the slow cooker, stir, and cover.
• Cook on Low until meatballs are cooked through, 4 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Just before meatballs and sauce are finished cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and serve with sauce and meatballs.

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Break spaghetti in half and put in crock pot.
• Add remaining ingredients and stir.
• Cover, cook on Low 4-6 hours, or on High 2 hours. Stir once at "halftime".
• Note -- I use homemade meatballs, which I always have on hand, but I use a purchased sauce with garlic that my children love. The can size was 681 ml. Also, I never measure the pasta, I just use two handfuls. But the Recipezaar editors could not computer such a measurement.

COMPLETELY CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Gather the ingredients.
• Combine the spaghetti pasta, spaghetti sauce, frozen meatballs, and water in a 4-quart slow cooker and mix to combine. Make sure that the pasta is submerged in the liquid in the crock pot.
• Cover the crock pot and cook on low for 5 to 7 hours or until pasta is tender and meatballs are thoroughly heated to 160 F as measured with a meat thermometer , stirring once with a large spoon during the cooking time. This method will make the pasta quite soft, like Spaghetti-Os.
• Serve with grated cheese, if desired. Enjoy!

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Combine stuffing mix, meat, egg and water. (I end up using my hands to mix it all together.).
• Shape mixture into 1-inch balls and place in crock-pot.
• Top with half the mushrooms, half the green peppers and repeat with remaining mushrooms and peppers.
• Cover with spaghetti sauce. You can use more or less sauce, depending on your preference.
• Cook on low for 6-8 hours or high for 3-4.
• When time is almost up, cook spaghetti and serve meatballs and sauce over spaghetti.

SLOW SIMMERED SPAGHETTI AND MEATBALLS (CROCK POT)

Steps:

• Pour spaghetti sauce and tomatoes with juice into a slow cooker.
• Add chopped onion, garlic, and Italian seasonings; mix well.
• Add still-frozen meatballs; stirring to mix well. Make sure meatballs are covered with sauce.
• Cover the slow cooker, turn to LOW heat; cook 7-8 hours.
• Just before serving, cook spaghetti according to package directions. (This can be done ahead of time, noodles drained and tossed w/ olive oil, and refrigerated. Reheat noodles in the microwave before serving.).
• Serve sauce and meatballs over spaghetti. Pass Parmesan cheese at the table.
• NOTE: Any style tomato-based (marinara style) spaghetti sauce can be used. The jar sizes may vary from brand to brand but this is okay.

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Combine meatballs, pasta sauce, onion, and water in 3-4 quart crock pot.
• Cover and cook on low for 6-8 hours.
• Stir well and add broken spaghetti pasta. Celsius.
• over and cook 1 hour on HIGH until spaghetti is tender, stirring once during cooking.
• Serve with Parmesan cheese.