Crockpot Spaghetti & Meatballs

As some of you know, I am a huge fan of Julia Child. I mentioned last week in one of my blog posts that I would make Julia Child’s Potato and Leek soup, but I completely changed my mind because it’s still ridiculously hot in Texas and it’s October lol. Oh well, that’s part of being a Texan 😀 Haha! I still do plan on making her soup real soon whenever the crazy heat decides to go away. So anyways, I chose to make my most favorite pasta dish Spaghetti & Meatballs, and yes, of course, I used my best friend, the Crockpot.

I hope you and your family enjoys this Spaghetti & Meatballs recipe just as much as we did because it was delish! I mean come on who doesn’t love Spaghetti & Meatballs?

Crockpot Spaghetti & Meatballs


1 lb. (16 oz.) Barilla spaghetti box

1 (24 oz) jar spaghetti sauce

4 cups water (vegetable or beef broth)

26 oz. (24 counts) frozen meatballs

2-3 Tbsp olive oil

Optional sauce ingredients:

1 1/2 tsp. Italian seasoning

1 1/2 tsp. minced garlic

1 1/2 tsp. dried basil 

1/2 tsp pepper

Shredded parmesan cheese


1. Coat the inside of your crock pot with nonstick cooking spray.
Next, place all of the spaghetti noodles into the crockpot and pour a
few of tablespoons of olive oil over the noodles and ensure they are all covered (as best as possible.) Then pour in the sauce.

2. Next, combine the four cups of water. Carefully stir the spaghetti and sauce to cover the spaghetti noodles and to keep them from sticking together. Now, this next part is not required. If you have the ingredients on hand, go for it, if not – don’t worry! Combine the minced garlic, Italian seasoning, and basil. Next place the frozen meatballs on top. Stirring is not required Just set them right on top. Cover and cook on low for approximately three-five hours. Serve with a salad and garlic bread. Enjoy!


If you need to “restore” it a bit, just add some water or broth to the mix and stir before serving. Try using vegetable or beef broth for more flavor. If you are going to be letting this stay warm after it is cooked, combine an approximately ½ cup of more liquid to the sauce to keep it moist.

Source The Country Cook



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