Cooktop Cove: How to make spaghetti and meatballs in a slow cooker
By Jess Valentine
There are very few people in the world who don't enjoy a heaping plate of spaghetti and meatballs. It's that meal we all know and love and find comfort in eating time and time again. In the recipe below, we make this beloved dish in the slow cooker, and it takes almost no time to prep.
We start by using our favorite marinara sauce along with frozen meatballs. This goes into the slow cooker and cooks on high for four hours. Of course, you can make your own meatballs, but if you're trying to save time like us, frozen meatballs work perfectly. Fresh basil brings everything together and adds the perfect brightness to every bite. Serve with warm garlic bread fresh from the oven, and you're ready to go.
Slow Cooker Spaghetti and meatballs
4
5 minutes
2 hours
2 hours, 5 minutes
1 24-ounce jar pasta sauce
1 24-ounce pack frozen meatballs
1 bunch basil, roughly chopped
16 ounces spaghetti, cooked according to package
Salt and pepper to taste
In a 6-quart slow cooker, add pasta sauce and meatballs. Cover and cook on high for 1 hours, 30 minutes.
Stir in fresh basil and cook for another 30 minutes.
Add pasta and gently toss into sauce with meatballs.
Serve with fresh garlic bread for a complete meal.