CROCK POT SPAGHETTI AND MEATBALLS
This recipe is special more for its cooking method than its ingredients. You can modify it to suit your taste, but I think you'll agree...making spaghetti and meatballs can't get any easier than this !
Provided by Terri Newell
Categories Spaghetti
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
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.
CROCK POT SPAGHETTI AND MEATBALLS
Crock Pot Spaghetti and Meatballs is an all-in-one meal! Perfect for a buffet-style meal or potluck! So easy and only a handful of ingredients!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 2h15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 460 kcal, Carbohydrate 35 g, Protein 23 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 658 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SLOW-COOKER SPAGHETTI & MEATBALLS
I've been cooking for 50 years, and this dish is still one that guests request frequently. It is my No. 1 standby recipe and also makes amazing meatball sandwiches. The sauce works for any type of pasta. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1116mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
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!
Nutrition Facts : Calories 425 kcal, Carbohydrate 30 g, Cholesterol 71 mg, Fiber 5 g, Protein 19 g, SaturatedFat 8 g, Sodium 1322 mg, Sugar 11 g, Fat 26 g, ServingSize 6 servings, UnsaturatedFat 0 g
EASY SPAGHETTI AND MEATBALLS
WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that! -David Stierheim, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.
Nutrition Facts : Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
SLOW COOKER SPAGHETTI AND MEATBALLS
Homemade Parmesan-flavored meatballs and tomato sauce are cooked in the slow cooker and served over hot spaghetti for an easy and delicious dinner.
Provided by ADoyon86
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 4h15m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 72.3 g, Cholesterol 120 mg, Fat 23.6 g, Fiber 6.8 g, Protein 37.7 g, SaturatedFat 9.4 g, Sodium 664.3 mg, Sugar 3.1 g
SLOW SIMMERED SPAGHETTI AND MEATBALLS (CROCK POT)
This was one of those serendipitous happenings that continue to amaze/amuse me. My DS called me on a Wednesday evening around suppertime to ask if it would be alright to come visit for the weekend, bringing his boys. They would arrive Friday at suppertime. Since I knew that DD and her family would want to be included for dinner to give her more time to visit w/ her brother over the weekend... I suddenly went from "just me" for dinner to "eight" for dinner! What to fix at the last minute like this??? A while later I was reading the paper and came across this recipe in the food section and thought: AH HA! Dinner! I bought the ingredients after work on Thursday and, Friday morning, everything went into the crock pot (I made a double batch). When I got home after work, I made a salad, wrapped bakery Italian bread in foil to heat in the oven, and started the water boiling for the spaghetti. Everyone LOVED it, as I did too, and the leftovers were scarfed up by the grand kids the next day for lunch. Age ranges of diners were 18 months up to ... well, let's just say I'm a grandmother of five! This will definitely be a repeater at my house! (Recipe courtesy of B. Mills & A. Ross of "Desperation Dinners" column in the Raleigh NC News & Observer.)
Provided by Impera_Magna
Categories Spaghetti
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 293.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 1.3, Sodium 281, Carbohydrate 57.2, Fiber 4.8, Sugar 10.3, Protein 9.6
SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
- Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
- Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
- Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
- Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
- Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
- Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
- Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
- Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
- Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
- Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
- Enjoy!
Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams
EASY SLOW COOKER MEATBALLS
This is an easy recipe that can be prepared in a slow cooker for a great hot meal at the end of the day. Serve with hot cooked spaghetti noodles.
Provided by HUNNIE0913
Categories World Cuisine Recipes European Italian
Time 8h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
- In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 18.2 g, Cholesterol 38.5 mg, Fat 7.2 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 502.9 mg, Sugar 6.2 g
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