Slow Cooker Spaghetti and Meatballs
Slow cooker spaghetti and meatballs is the ultimate comfort food that practically cooks itself. This recipe combines convenience with gourmet flavors, creating tender, oversized meatballs simmered in a rich tomato sauce. It’s perfect for weeknights or weekend gatherings alike.
The secret lies in blending uncased sausage with ground beef for moist, flavorful meatballs that stay tender during the slow cook. Enhanced with fresh basil, Parmesan, and a touch of red wine, every bite bursts with savory goodness.
Pair this hearty dish with al dente spaghetti for a meal that’s as satisfying as it is easy. Top it with extra Parmesan and fresh basil for a restaurant-quality finish, right from your kitchen.
Slow Cooker Spaghetti and Meatballs: Ingredients That Elevate the Flavor
- Tomato Paste & Crushed Tomatoes: The heart of the sauce, delivering rich, concentrated tomato flavor that melds beautifully during slow cooking.
- Italian Sausage & Ground Beef: A perfect pairing, ensuring the meatballs are tender, juicy, and packed with robust flavor.
- Panko Breadcrumbs & Parmesan Cheese: Together, they add a light texture and nutty richness, balancing the meatballs beautifully.
- Fresh Basil: Infuses the sauce with a fragrant, herbaceous note that ties all the flavors together.
- Red Wine & Garlic: A duo that enhances depth and aroma, adding a sophisticated touch to the sauce.
- Spaghetti: The perfect canvas for the savory sauce and succulent meatballs, bringing the dish to life.
Slow Cooker Spaghetti and Meatballs
A classic comfort food elevated by the simplicity of slow cooking, this Slow Cooker Spaghetti and Meatballs recipe brings together hearty flavors and a rich, aromatic sauce. Below, you’ll find expert tips, serving suggestions, and answers to common questions to make this dish perfect every time.
Recipe Tips
- Don’t Overmix the Meatballs
When combining the sausage, ground beef, and breadcrumb mixture, use a gentle touch. Overmixing can make the meatballs dense and tough. Instead, mix just until the ingredients are uniformly combined for tender, juicy meatballs. - Layer for Even Cooking
Ensure the meatballs fit snugly in a single layer in the slow cooker. This helps them cook evenly and absorb the rich flavors of the tomato sauce. Overcrowding or stacking the meatballs can lead to uneven cooking or breakage. - Skim the Sauce for Perfection
After cooking, if there’s excess oil floating on the surface of the sauce, skim it off with a ladle. This simple step keeps the sauce lighter and ensures the flavors are well-balanced.
What to Serve with Slow Cooker Spaghetti and Meatballs
- Garlic Bread
Crispy, buttery garlic bread is the perfect sidekick to this hearty dish. It’s excellent for sopping up the rich tomato sauce and adds a delightful crunch to the meal. - Simple Green Salad
A fresh salad with mixed greens, cherry tomatoes, and a tangy vinaigrette provides a refreshing contrast to the richness of the meatballs and pasta. - Roasted Vegetables
Serve a side of roasted zucchini, bell peppers, or eggplant to bring some color and extra nutrients to the table. The smoky, caramelized flavor complements the savory sauce beautifully.
FAQ
1. Can I prepare the meatballs in advance?
Yes! You can mix and shape the meatballs a day ahead. Store them in the refrigerator in an airtight container until you’re ready to cook.
2. Can I use a different type of pasta?
Absolutely. Spaghetti is traditional, but you can substitute it with linguine, fettuccine, or even penne for a slightly different texture and experience.
3. What if I don’t have red wine?
You can substitute the red wine with beef broth or grape juice for a similar depth of flavor without the alcohol.
4. Can I freeze leftovers?
Yes, the meatballs and sauce freeze exceptionally well. Store in an airtight container for up to three months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop.
This Slow Cooker Spaghetti and Meatballs recipe is a crowd-pleaser that pairs convenience with gourmet appeal. Serve it with love, and enjoy a dish that warms both heart and soul.
Slow Cooker Spaghetti and Meatballs
Ingredients
- 1 pound ground beef 10 to 20 percent fat
- 1 pound fresh sweet or hot Italian turkey sausage bulk, uncased
- 1 28-ounce can crushed tomatoes
- ¼ cup tomato paste
- 3 tablespoons dry red wine
- 1 cup panko breadcrumbs
- 4 ounces Parmesan cheese grated (1 to 1¼ cups), plus extra for serving
- 1 cup flat-leaf parsley finely chopped (about ½ bunch)
- ½ medium onion coarsely grated (about ⅓ cup)
- 2 large eggs lightly beaten
- 2 tablespoons whole milk
- 2 garlic cloves finely chopped
- 2 teaspoons red wine vinegar
- ½ to 1 teaspoon red pepper flakes
- 2 sprigs fresh basil plus additional for garnish
- 1 pound dried spaghetti for serving
- Kosher salt and freshly ground black pepper
Instructions
- Step 1
- In a 6- to 8-quart slow cooker, blend the tomato paste and dry red wine until smooth. In a separate bowl, combine the panko breadcrumbs, parsley, Parmesan, grated onion, eggs, milk, garlic, red wine vinegar, and red pepper flakes. Season the mixture with ¾ teaspoon of salt and a generous pinch of black pepper.
- Step 2
- Incorporate the ground beef and sausage into the breadcrumb mixture. Using your hands, gently mix until evenly combined, taking care not to overmix to avoid dense meatballs. Shape the mixture into 7 evenly sized, lightly packed meatballs, approximately 3 inches in diameter. Arrange the meatballs in a single layer within the slow cooker. Pour the crushed tomatoes over the meatballs and place the basil sprigs on top. Cover and cook on low heat for 4 hours.
- Step 3
- Before serving, prepare the spaghetti according to the package instructions in salted boiling water, then drain. Increase the slow cooker to high heat. Using a slotted spoon, carefully transfer the meatballs to a bowl. Remove and discard the basil sprigs from the sauce. If needed, skim any excess oil from the sauce’s surface. Add the drained spaghetti to the sauce, tossing to coat evenly. Adjust the seasoning with additional salt and pepper, if required. Return the meatballs to the slow cooker, stirring gently to combine. Serve garnished with grated Parmesan and fresh basil leaves.
