Crockpot Spaghetti and Meatballs

I have a real, honest-to-goodness Crock Pot. Actually, I have several.  I use the big 7-quart one for this recipe.  It’s based on a video I saw on Facebook but I can’t find it when I looked for it so I figured out pretty much how to do this.


Crockpot Spaghetti and Meatballs

5.0 rating based on 1 rating

Nutrition per portion

  • 1 lb spaghetti
  • 1 Tbsp EVOO
  • 1 jar pasta sauce
  • 1 6-oz can tomato paste
  • 1 Tbsp basil pesto
  • 1 Tbsp minced garlic
  • 2 c water
  • 32 frozen meatballs
  • 1 c shredded Mozzarella cheese (optional)
  1. Break spaghetti into bottom of large crock.
  2. Toss with 1 Tbsp EVOO.
  3. Add jar of pasta sauce, then tomato paste, pesto, and garlic.
  4. Pour 2 c water over all.
  5. Stir. A lot.
  6. Add meatballs. Cover.
  7. Set on high for 2-3 hours or low for 4-6.
  8. If desired, top with cheese, cover, cook 10 minutes or until cheese melts.

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