Crock Pot Spaghetti and Meatballs

8 310 534
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 h 6
Crock Pot Spaghetti and Meatballs
Health Highlights


1 package (16oz) Spaghetti, dry
1 can(s) - 24 ounces Hunt’s Traditional Spaghetti Sauce, canned
4 cup Water (or vegetable or beef broth)
24 meatball(s) Meatballs, frozen
1 tbsp Extra virgin olive oil
1 1/2 tsp Italian herb seasoning, McCormick (optional for sauce)
1 1/2 tsp Garlic (optional for sauce - minced)
3 leaf Basil, fresh (optional for sauce - torn, or 1 1/2 tsp. dried)


Spray the inside of your slow cooker (crock pot) with nonstick cooking spray. Or coat it with a bit of olive oil.
Then add in all of the spaghetti noodles.

Drizzle a couple of tablespoons of olive oil over the noodles and ensure they are all coated (as best as possible).

Then pour in the jarred sauce.

Next, add 4 cups of water.

Give the spaghetti and sauce a gentle stir to coat the spaghetti noodles and to keep them from sticking together.

Now, this next part is completely optional. If you have the ingredients, go for it, if not - no big deal!
Add in minced garlic, Italian seasoning, and basil.

Then top with frozen meatballs. No need to stir these in. Just put them right on top.

Cover and cook on low for about 5 hours.

Nutrition Facts

Per Portion

Calories 534
Calories from fat 182
Calories from saturated fat 56
Total Fat 20.2 g
Saturated Fat 6.2 g
Trans Fat 0.4 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 9.1 g
Cholesterol 49 mg
Sodium 1116 mg
Potassium 738 mg
Total Carbohydrate 69 g
Dietary Fiber 5.6 g
Sugars 6.8 g
Protein 22.0 g

Dietary servings

Per Portion

Grain 2.9
Meat 1.0
Vegetables 0.8

Energy sources