Description
This Crockpot Spaghetti and Meatballs recipe is the ultimate comfort meal for busy families. By slow-cooking tender meatballs in a rich, flavorful tomato sauce infused with beef broth, honey, and balsamic vinegar, you create a cohesive and deeply satisfying dinner. Cooking the pasta directly in the sauce ensures every bite is packed with flavor while significantly reducing cleanup time. It is a wholesome, effortless, and nostalgic one-pot meal that brings everyone to the table with minimal kitchen effort.
Ingredients
1 can (15 oz) diced tomatoes
1 can (15 oz) crushed tomatoes
1 1/3 cups beef broth (low-sodium)
2 tbsp honey
1 tbsp balsamic vinegar
2 tsp Italian seasoning
1 tsp minced garlic
1/2 tsp onion powder
Salt and freshly ground black pepper to taste
1 lb beef meatballs
8 oz spaghetti, broken into thirds
Fresh herbs and grated Parmesan for serving
Instructions
Combine the diced tomatoes, crushed tomatoes, beef broth, honey, balsamic vinegar, Italian seasoning, garlic, and onion powder in the slow cooker.
Add the beef meatballs into the sauce mixture.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Thirty minutes before serving, stir in the broken spaghetti, ensuring it is fully submerged in the liquids.
Cover and continue to cook until the pasta is al dente.
Season with salt and pepper to taste and serve with fresh herbs and Parmesan.
Notes
If using pre-cooked frozen meatballs, you can add them directly from frozen. If using raw meatballs, ensure the beef is high quality for the best texture. If the sauce becomes too thick while the pasta cooks, add a splash of warm beef broth to adjust the consistency to your liking.