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Slow Cooker Meatballs Spaghetti
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Crock Pot Spaghetti and Meatballs

Prep Time5 minutes
Cook Time5 hours
Total Time5 hours 5 minutes
Servings: 8 servings
Author: Gwen@SlowCookerKitchen.com

Ingredients

  • 1 to 1 1/2 pounds meatballs whatever kind you like
  • 3 24 to 26- ounce jars of spaghetti sauce
  • 1 pound linguine or thick spaghetti noodles
  • 1 8- ounce canister Chive & Onion Cream Cheese optional
  • 1 cup mozzeralla cheese
  • 3/4 to 1 1/2 cups beef broth depending on how soupy you want your spaghetti
  • 2 cups water instant pot recipe only

Instructions

Slow Cooker

  • Pour jar #1 of the pasta sauce and 1/2 cup of the beef broth in the bottom of the slow cooker.
  • Break the pasta in half. Sprinkle half of it on top the sauce (scatter it around so it's touching as little as possible).
  • Pour in the meatballs and top with the other half of the pasta.
  • Spoon out chunks of the cream cheese and place them all around the crockpot
  • Top with another pasta sauce and sprinkle on the mozzarella cheese.
  • Cover and cook on high for 3 1/2 to 5 hours (I've never tried it on low).
  • You can either stop here and eat or you can continue with the directions.
  • Stopping here will give you more of a spaghetti casserole with a lot less sauce.
  • If you want a more traditional, creamy cheesy pasta...continue with the directions below
  • Uncover and stir well. Add as much of the pasta sauce and remaining beef broth to get the sauce to the consistency you prefer. I added another full jar of sauce and another 1/2 cup beef stock.
  • Cover and cook on low until heated (20 minutes or so); or even up to 2 hours if you have other stuff to do.
  • If you're gonna be busy more than 2 hours, just turn it to warm and it's fine for several hours.

Instant Pot

  • Pour frozen meatballs into the bottom of the insert. Stop with broken spaghetti noodles and spread them out just like in the slow cooker directions/images.
  • Add 1 to 1 1/2 cups of beef broth and 2 cups of water. Top with spaghetti sauce and cream cheese. Don't stir.
  • Set to manual high for 9 minutes. Allow 2 minutes natural release, then quick release. Stir well and serve.

Oven-Baked

  • Preheat the oven to 350 degrees. Prepare the pasta according to package directions for al dente.
  • Butter or oil a 9x13 casserole dish. Pour one jar of spaghetti sauce into the bottom of the casserole dish. Add al dente spaghetti noodles.
  • Add the frozen meatballs in a single layer and pour the second can of pasta sauce over everything.
  • Mix the softened cream cheese and at least 1/2 cup beef broth. Mix well and pour over casserole.
  • Cover with a lid or aluminum foil and bake for 30 to 40 minutes. Remove cover and bake an additional 10-15 minutes if you want the top to brown a bit.

Freezer Meal Directions

  • Use freezer tape to attach the meatball bag and the shredded cheese.
  • Make a note on your label that you'll need pantry items: spaghetti sauce, spaghetti noodles, beef broth. And also note you'll need the cream cheese.
  • Label and as per the expiration date on the frozen meatballs. Or 6 to 8 weeks if you're making homemade.