If you are looking for a recipe that is for the young and the young at heart, you will love this Crock Pot Spaghetti and Meatballs from Gooseberry Patch’s 101 Super-Easy Slow-Cooker Recipes Cookbook.
Aunt Lou here.
We were recently on vacation (oh how I miss vacation already!). I wanted some recipes that wouldn’t take a lot of time away from my play time, but would be so yummy we wouldn’t miss going out to eat while on vacation. And this Crock Pot Spaghetti and Meatballs delivered!
Side Note: If you want to save some money while on vacation, pack your crockpot! You can have delicious meals from wherever you are staying without breaking the bank!
CROCK POT SPAGHETTI AND MEATBALLS
If you are thinking this recipe is too easy to be very good, think again! Michael said it the best spaghetti that he has EVER had! And as I sit here typing this, he just saw what recipe I was writing about. His comment was, “That was GOOD! That was seriously one of the best recipes you’ve made!” High praise people. High praise. Especially considering how much my husband loves to eat.
SLOW COOKER RECOMMENDATIONS
For this yummy Crock Pot Spaghetti and Meatballs, I used good ol’ Sir Hamilton (my Hamilton Beach Programmable Insulated Slow Cooker). I brought Sir Hamilton and Cera with me on vacation because I play favorites with my slow cookers, and I love them the best. 
You can use your favorite 5-6 quart slow cooker though.
Crock Pot Spaghetti and Meatballs
Ingredients
- 1 lb frozen cooked meatballs thawed
- 24 oz jar spaghetti sauce
- 1 onion chopped
- 1 ½ c water
- 8 oz pkg spaghetti uncooked and broken into 3-inch pieces
- Garnish: grated Parmesan cheese
Instructions
- The night before, put your meatballs, sauce and onion in a container and refrigerate overnight (if you want to freeze for later, you can)
- Pour your meatball mixture into your crock pot
- Add your water
- Cover and cook on low for 6-8 hours
- Give your meatball mixture a good stir and add your broken spaghetti
- Cover and cook on high for another hour (stir it a bit during this hour) until your spaghetti is done
- Serve with grated Parmesan cheese, if desired
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Kathryn says
April 2, 2017 at 9:31 pmJust tried this recipe for a lazy Sunday meal; husband liked it. We are freezing leftovers for meals later on in the month. Next time I will add mushrooms (fresh or canned, depending on the pantry).
Cris says
April 4, 2017 at 4:36 pmSo glad to hear you guys enjoyed it Kathryn!
Kathy says
November 2, 2015 at 12:13 amWhat brand of 24 oz. spaghetti sauce did you use that made your dish taste so delicious? Second question…did you use regular frozen, or Italian (seasoned) frozen meatballs? Thanks, I want to use the same products you used to make the dish just as yummy!
Aunt Lou says
November 2, 2015 at 9:39 amHi Kathy!
I used Hunt’s Meat Spaghetti Sauce. I grew up on Hunt’s spaghetti sauce, so it is my favorite. And a great bonus is that we can usually get it for around $1!
And as you know, I like to be as frugal as possible, so I bought my meatballs at Ruler Foods. The only ones they had were the Kroger brand Italian Style Meatballs. They come in a 2 lb bag, so I just used half for this recipe (which leaves enough to make it again! Yay!)
Enjoy!
Aunt Lou
Violet says
October 30, 2015 at 11:35 amThis looks easy but I’ve got a question do you cook the speggetie ?
Aunt Lou says
October 30, 2015 at 2:33 pmHi Violet!
You do not have to cook the spaghetti beforehand! Just throw it in on Step 5. Enjoy!
Aunt Lou
Pat Cody says
October 30, 2015 at 9:24 amWhy do you need to thaw the meatballs if they’re going to cook for 6-8 hours?
Aunt Lou says
October 30, 2015 at 2:30 pmHi Pat-
I was giving a new recipe a try, and that was the step it called for, so I followed the recipe. If you want to throw them in frozen, they should do fine. Enjoy!
Aunt Lou