Slow Cooker Spaghetti and Meatballs
Slow Cooker Spaghetti and Meatballs is so easy to make thanks to frozen meatballs, canned tomatoes, pasta sauce, and seasonings. This cooks in the slow cooker all day and it does really well on the warm setting too. Serve over noodles with parmesan cheese.
Servings 10 people (6 meatballs each)
- 1 bag (32 oz) frozen meatballs (about 60 meatballs)
- 1 jar (24 oz) spaghetti sauce
- 3 cans (14.5 oz each) Italian Recipe Stewed Tomatoes
- 1/4 cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- cooked pasta & parmesan cheese for serving
Spray the insert of the slow cooker with cooking spray.
Put the frozen meatballs into the slow cooker. Dump the can of spaghetti sauce over the meatballs.
In a blender, combine the undrained cans of stewed tomatoes, tomato paste, dried basil, garlic powder, Italian seasoning, salt, and pepper. Blend until combined well. Pour into the slow cooker. Stir everything together until the meatballs are coated in sauce.
Cook on LOW heat for 6-7 hours. It does really well on the WARM setting once the cook time is done, if needed.
Serve over hot cooked pasta and garnish with parmesan cheese.
Tomato Paste : The small 6 oz can of tomato paste is plenty for the 1/4 cup. There will be a tad bit extra in the can.
Nutrition Information : Calorie count is for 6 meatballs + serving of the sauce. It does not include pasta. To reduce calories use spiraled zucchini pasta or serve over garlic cauliflower rice ( I find this in the frozen vegetable section and it cooks real quick in the microwave).
Calories: 279kcal | Carbohydrates: 14g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 970mg | Potassium: 800mg | Fiber: 3g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 17mg | Calcium: 72mg | Iron: 3mg