Drop frozen meatballs in the slow cooker with these 2 ingredients. The easiest dinner is done!

Spaghetti and meatballs, a dish that has warmed the hearts and homes of many, is a staple in Midwestern kitchens. This recipe is a nod to the simplicity and comfort of traditional cooking, where three humble ingredients come together to create a meal that feels like a warm embrace. It's perfect for those days when you want to set it and forget it, letting the slow cooker work its magic while you tend to other things. Whether you're reminiscing about Sunday dinners at Grandma's or looking for an easy weeknight meal, this dish is sure to bring a sense of nostalgia and satisfaction.

This hearty dish pairs beautifully with a simple green salad dressed with a light vinaigrette, which adds a refreshing contrast to the rich flavors of the spaghetti and meatballs. A slice of crusty garlic bread is perfect for sopping up the sauce, and a sprinkle of freshly grated Parmesan cheese on top adds a touch of indulgence. For dessert, consider a classic apple pie or a scoop of vanilla ice cream to round out the meal.

Servings: 4

1 pound frozen meatballs
24 ounces marinara sauce
8 ounces spaghetti

1. Place the frozen meatballs in the bottom of your slow cooker.

2. Pour the marinara sauce over the meatballs, ensuring they are well coated.

3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

4. About 30 minutes before serving, cook the spaghetti according to package instructions.

5. Drain the spaghetti and add it to the slow cooker, stirring gently to combine with the sauce and meatballs.

6. Serve hot, with a sprinkle of Parmesan cheese if desired.

For a bit of spice, try adding a pinch of red pepper flakes to the sauce. If you have fresh herbs on hand, a handful of chopped basil or parsley stirred in at the end can add a fresh note. For a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta cheese just before serving. If you prefer, you can use turkey or chicken meatballs for a lighter option.