Slow Cooker Spaghetti And Meatballs Recipes

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.

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.

SLOW-COOKER SPAGHETTI AND MEATBALLS

Steps:

• Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 1/2 hours, until the onion is tender and the meatballs are hot.
• Cover the slow cooker and cook on high for 15 to 25 minutes, or until the spaghetti is al dente. (You have to taste the pasta to make sure it is properly cooked.)

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.

SLOW COOKED SPAGHETTI AND MEATBALLS

Steps:

• Sauté onions and garlic in oil in a saucepan.
• Combine all sauce ingredients in slow cooker.
• Cover, and cook on LOW.
• Mix together all meatball ingredients except for oil.
• Form into small meatballs, then brown on all sides in oil in a saucepan.
• Drain on paper towels.
• Add to sauce.
• Cover, and cook on LOW 4-5 hours.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
• Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
• When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.