Crock Pot Spaghetti and Meatballs
A comforting and convenient meal combining spaghetti, savory meatballs, and rich spaghetti sauce, all cooked in a slow cooker.
Equipment
- Crock Pot
- Large Pot
Ingredients
- 24 oz spaghetti sauce jarred
- 20 oz frozen meatballs (24 count for larger meatballs or 40 count for smaller)
- 4 cups water
- 1 tsp Italian seasoning
- 2 tsp minced garlic
- 1 tsp dried basil
- 8 oz spaghetti (half a 16-ounce box)
- 2-3 Tbsp olive oil
Instructions
- Pour half of the spaghetti sauce into the slow cooker, spreading it evenly across the bottom.
- Layer the frozen meatballs on top of the sauce in a single layer.
- Pour the remaining spaghetti sauce over the meatballs.
- Add water, minced garlic, Italian seasoning, and dried basil on top without stirring.
- Scatter the spaghetti on top and drizzle with olive oil. Push down gently to submerge the spaghetti in the sauce.
- Cover and cook on low for about 2.5 hours, stirring gently halfway through.
- Once cooked, stir occasionally before serving to achieve the desired consistency.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.