Slow Cooker Spaghetti & Meatballs

Slow Cooker Spaghetti & Meatballs



  • 1 (24 oz.) jar spaghetti sauce
  • 4 cups water (or vegetable or beef broth)
  • 1 lb. (16 oz.) box whole grain spaghetti
  • 24 count frozen turkey meatballs
  • Olive oil


  1. In a 6-quart slow cooker, pour in jarred spaghetti sauce.
  2. Add water (you can use the spaghetti jar & fill it up 1.5 times to get four cups). You will need enough water to cook the noodles; try using vegetable broth or beef broth for a kick of flavor.
  3. Break the spaghetti noodles in half and put in a large resealable bag.
  4. Coat the spaghetti noodles with a drizzle of olive oil. Close the bag and gently move the noodles around until they are all coated.
  5. Remove noodles from bag and put them on top of sauce mixture; gently push them down so they are slightly in the sauce.
  6. Top with frozen meatballs. No need to stir them in; just put them on top.
  7. Cover and cook on low for about 2 hours (until noodles are soft and meatballs are heated through).
  8. Give it all a gentle stir to combine and serve.
  9. Add in veggies (carrots, peas, corn, etc.) for more nutrition.

This recipe was submitted by YMCA of Central Massachusetts.

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