Crock Pot Spaghetti and Meatballs
Author: Amy Flory
Prep time: 45 mins
Cook time: 7 hours
Total time: 7 hours 45 mins
  • For Meatballs
  • 1 pound ground beef
  • 1 pound ground pork
  • 4 cloves garlic, minced
  • 1 cups Italian-style bread crumbs
  • 3 eggs
  • 1 cup parmesan cheese
  • ⅓ cup fresh parsley, minced (or 5 tsp dried parsley)
  • ¼ teaspoon salt
  • ¼ tsp black pepper
  • About ⅛ cup milk
  • (Or skip this step altogether and pick up a 2 lb bag of frozen Italian-style meatballs)
  • For Sauce
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes, undrained
  • 1 jar of your favorite spaghetti sauce
  • ½ medium onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sugar
  • ¼ tsp salt
  • black pepper to taste
  • 1 bay leaf
  1. To make the meatballs, combine ground beef, ground pork, minced garlic, bread crumbs, eggs, parmesan cheese, minced parsley, salt, pepper, and milk in a bowl and stir until combined.
  2. Roll into desired sized balls, and place on a cookie sheet that will fit in your freezer.
  3. When you have nice lines of meatballs on the cookie sheet, pop them in the freezer for about 15 minutes, or until they firm up enough to handle without them falling apart.
  4. Meanwhile, combine crushed tomatoes, diced tomatoes, spaghetti sauce, onion, garlic, basil, oregano, sugar, salt and pepper in a bowl and set aside.
  5. When the meatballs are ready, remove them from the freezer, and add them to the slow cooker. Toss in the bay leaf.
  6. Pour the sauce mixture over the top, cover and cook on low for 6-8 hours.
  7. Serve over cooked spaghetti noodles with grated parmesan on top, or make meatball subs by serving inside a roll with melted cheese on top!
Recipe by Funny Is Family at