Crockpot Spaghetti and Meatballs in Marinara Sauce

Introduction

There’s something undeniably comforting about a big bowl of spaghetti and meatballs—a dish that brings warmth, nostalgia, and joy with every bite. By making it in the crockpot, you take the classic Italian-American favorite and make it even more convenient. Slow cooking allows the meatballs to become tender and juicy while infusing the marinara sauce with rich, savory flavors.

This recipe is perfect for busy weeknights or cozy Sunday dinners when you want to enjoy a hearty, homemade meal without standing over the stove for hours. With perfectly seasoned meatballs, silky marinara, and spaghetti that soaks up all the goodness, this dish is a guaranteed family pleaser.

Why I Love This Recipe

I love this recipe because it takes a restaurant-worthy comfort food and makes it incredibly easy. The crockpot does all the hard work—slowly simmering the sauce and meatballs until they’re full of flavor. The aroma that fills the house while it cooks is mouthwatering and sets the stage for an unforgettable meal.

It’s also a balanced dish with protein, carbs, and rich tomato flavors that feel indulgent yet wholesome. Most of all, it’s the kind of recipe that makes everyone at the table happy—kids love it, adults appreciate it, and it works for casual dinners or special occasions.

Why It’s a Must-Try Dish

• Set it and forget it: Minimal prep, maximum flavor.
• Juicy meatballs: Stay tender and flavorful after hours of simmering.
• Rich, homemade sauce: Better than store-bought and deeply infused with herbs.
• Crowd-pleaser: Perfect for family meals or gatherings.
• Classic comfort food: A timeless dish everyone knows and loves.

This is a must-try dish because it combines the nostalgia of an Italian classic with the convenience of modern cooking.

Recipe Information

• Preparation Time: 25 minutes
• Cooking Time: 6–7 hours on LOW, or 3–4 hours on HIGH
• Total Time: 6.5–7.5 hours
• Servings: 6–8 servings
• Calories per Serving: ~520 kcal
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef
• 1 lb (450 g) ground pork (or use all beef)
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 large eggs
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper

For the Sauce:

• 1 (28 oz) can crushed tomatoes
• 1 (24 oz) jar marinara sauce (or 3 cups homemade)
• 1 (15 oz) can tomato sauce
• 1 small onion, finely diced
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste

For Serving:

• 1 lb (450 g) spaghetti
• Fresh basil or parsley, for garnish
• Extra Parmesan cheese

Cooking Directions

1. Prepare the meatballs:
   • In a large bowl, mix ground beef, pork, breadcrumbs, Parmesan, eggs, garlic, parsley, oregano, onion powder, salt, and pepper until combined.
   • Roll into 1.5-inch meatballs.
2. Assemble in crockpot:
   • Add crushed tomatoes, marinara sauce, tomato sauce, onion, basil, oregano, sugar, salt, and pepper to the crockpot. Stir.
   • Place meatballs gently into the sauce.
3. Cook:
   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until meatballs are fully cooked.
4. Cook spaghetti:
   • About 20 minutes before serving, cook spaghetti according to package directions. Drain and set aside.
5. Serve:
   • Plate spaghetti, ladle meatballs and sauce over the top, and sprinkle with fresh Parmesan and herbs.

Step-by-Step Preparation Method

1. Mix all meatball ingredients in a bowl.
2. Shape into uniform meatballs.
3. Pour all sauce ingredients into crockpot and stir.
4. Nestle meatballs into the sauce.
5. Cover and cook on LOW or HIGH as directed.
6. Boil spaghetti before serving.
7. Plate pasta, top with meatballs and sauce, garnish, and enjoy.

How to Serve

• Serve hot, directly over a bed of spaghetti.
• Garnish with fresh basil or parsley for color and freshness.
• Offer extra Parmesan and garlic bread on the side.
• Pair with a crisp green salad for a complete meal.

Recipe Tips

• Brown meatballs first (optional): For extra flavor and firmer texture, sear meatballs in a skillet before adding to crockpot.
• Don’t stir too often: Stir gently once halfway through to avoid breaking meatballs.
• Balance acidity: Add a pinch of sugar or shredded carrot to mellow out tomato acidity.
• Cheese upgrade: Add small mozzarella balls to the sauce in the last 30 minutes for gooey bites.

Variations

1. Turkey or Chicken Meatballs: Swap beef/pork for ground poultry.
2. Spicy Meatballs: Add red pepper flakes or spicy sausage.
3. Cheesy Stuffed Meatballs: Hide a cube of mozzarella inside each meatball.
4. Whole Wheat Pasta: Use whole wheat or gluten-free spaghetti.
5. Vegetarian Option: Use meatless meatballs with the same sauce.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze meatballs and sauce together (without pasta) for up to 3 months.
• Reheat: Thaw overnight, then warm on stovetop or in crockpot until heated through.

Special Equipment Needed

• Crockpot / Slow cooker (6-quart recommended)
• Large mixing bowl
• Skillet (optional, for browning meatballs)
• Pasta pot and strainer

Conclusion

Crockpot Spaghetti and Meatballs in Marinara Sauce is the perfect blend of comfort, flavor, and convenience. With tender meatballs, a slow-simmered tomato sauce, and perfectly cooked spaghetti, it’s a dish that satisfies both the stomach and the soul.

Whether for a busy family dinner, a potluck, or a cozy weekend meal, this recipe is sure to become a favorite in your rotation. Once you try it, you’ll never look at store-bought spaghetti and meatballs the same way again!

Print Recipe

Crockpot Spaghetti and Meatballs in Marinara Sauce

Author: Laura Bennett Cuisine: American, Italian Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 7 hrs Total Time 7 hrs 25 mins

Servings: 8 Calories: per Serving: ~520 kcal

Description

There’s something undeniably comforting about a big bowl of spaghetti and meatballs—a dish that brings warmth, nostalgia, and joy with every bite. By making it in the crockpot, you take the classic Italian-American favorite and make it even more convenient.

Ingredients

Scale

1/2x 1x 2x 3x

For the Meatballs:

• 1 lb (450 g)
• 1 lb (450 g)
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 large eggs
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper

For the Sauce:

• 1 (28 oz)
• 1 (24 oz)
• 1 (15 oz)
• 1 small onion, finely diced
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste

For Serving:

• 1 lb (450 g)
• Fresh basil or parsley, for garnish
• Extra Parmesan cheese

Instructions

1. Prepare the meatballs: In a large bowl, mix ground beef, pork, breadcrumbs, Parmesan, eggs, garlic, parsley, oregano, onion powder, salt, and pepper until combined.Roll into 1.5-inch meatballs.
2. Assemble in crockpot: Add crushed tomatoes, marinara sauce, tomato sauce, onion, basil, oregano, sugar, salt, and pepper to the crockpot. Stir. Place meatballs gently into the sauce.
3. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until meatballs are fully cooked.
4. Cook spaghetti: About 20 minutes before serving, cook spaghetti according to package directions. Drain and set aside.
5. Serve: Plate spaghetti, ladle meatballs and sauce over the top, and sprinkle with fresh Parmesan and herbs.

Keywords: Crockpot Spaghetti and Meatballs in Marinara Sauce