Slow Cooker Spaghetti and Meatballs

We spent a week in a condo on fabulous Tybee Island, Georgia not long ago. I wanted to maximize our time on the beach, which meant that I wanted meals that I could prepare with minimal effort and time. Slow cooker spaghetti and meatballs was the perfect choice. And it was mighty tasty too. Yummy meatballs in a flavorful sauce, with the pasta already mixed in. It really doesn’t get any easier.
Slow Cooker Spaghetti and MeatballsI always like a little kick in my pasta dishes, whether they’re from the slow cooker or not, so I added a bit of red pepper flakes. You can leave them out if you like.

The perfect side dish for this dish? My gotta-have-it garlic bread. And ya gotta also try my slow cooker ravioli lasagna¬†and my baked spaghetti and meatballs. My stuffed pasta shells ain’t nothin’ to shake a stick at either!

Slow Cooker Spaghetti and Meatballs

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 25 minutes
Servings 8 servings
Author Mike

Ingredients

  • 1 24 ounce package frozen meatballs
  • 1 24 ounce jar your favorite spaghetti sauce
  • 1 48 ounce container beef broth
  • 2 teaspoons dried basil
  • 2 teaspoons dried red pepper flake
  • 1/4 cup plus more for serving, freshly grated Parmesan cheese
  • 8 ounces angel hair pasta broken into 1 1/2" pieces

Instructions

  • Place all ingredients except for the pasta into a slow cooker.
  • Cook on high for 8 hours, stirring every hour or so.
  • Add the broken pasta, stir, and cook another 20 minutes.
  • Serve with additional Parmesan cheese for topping.

Salisbury Steak Meatballs

Never has the kitchen smelled so great as it did when I was cooking these Salisbury steak meatballs. The anticipation of dinner was making my stomach growl and my mouth water. Every bite was packed with savory flavors. Tender meatballs with a bit of tang from mustard. Rich beef-flavored sauce. Give me more! And more!
Salisbury Steak MeatballsI’m quite sure you’re going to see Salisbury steak meatballs on Life’s A Tomato again soon. I’m already thinking that I need to make a po’boy sandwich using these meatballs. Hmmm. Smothered in gravy. Yummy!

When I started cooking the onions a thought occurred to me: mushrooms. I think the next time I make this I’ll add a half pound of thinly sliced mushrooms in with the onions and let them cook down a bit. The earthy flavor of the mushrooms will definitely go well with the gravy.

My Italian meatballs with gravy are crazy good too. You’ll want to make them too!

Salisbury Steak Meatballs

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings

Ingredients

For the meatballs

  • 2 pounds ground beef
  • 3/4 cups seasoned breadcrumbs
  • 1/4 cup mustard Dijon, Brown, or Creole
  • 1/4 cup ketchup
  • 1 cube beef bouillon crumbled
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter

For the sauce

  • 1 large sweet onion halved and sliced thin
  • 2-1/2 cups beef broth plus more if needed, divided
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon mustard Dijon, Brown, or Creole
  • 2 tablespoons cornstarch
  • 1 pound egg noodles
  • 2 tablespoons unsalted butter
  • Fresh parsley chopped, for garnish

Instructions

For the meatballs

  • Place all ingredients except for the butter into a large bowl and combine well with your hands.
  • Form into 2 ounce meatballs.
  • Melt the butter in a large skillet over medium-high heat.
  • Working in batches, fry the meatballs on all sides until lightly browned. You do not need to cook them through completely, just give them some color and texture. Remove meatballs to a bowl or plate.

For the sauce

  • Add the onion to the skillet that you used to cook the meatballs and saute for 2-3 minutes until starting to turn golden.
  • Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
  • In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.
  • Add the meatballs to the pan. Reduce the heat to a simmer, cover, and simmer 15-20 minutes or until the meatballs are cooked through. Add more beef broth if the gravy gets too thick.
  • Meanwhile, cook the egg noodles per package instructions. Add remaining 2 tablespoons of butter and stir to melt.
  • Serve meatballs over noodles with gravy, garnished with chopped parsley.

Slow Cooker Fiesta Meatballs

I’ve done the meatballs-in-a-slow-cooker thing before. You know, the standard sweet-and-sour appetizer version. Great snacks for the big game. I wanted to do something like that traditional recipe, but with a little difference. A little kick and a lot more flavor. These slow cooker Fiesta meatballs are exactly what I was looking for. Eat them by themselves or on a roll as a sandwich, either way they’re great!
Slow Cooker Fiesta MeatballsAs easy as these slow cooker Fiesta meatballs are to make, I thought they were quite tasty. They were tender and juicy, and a bit spicy. Just like I like them!

Although I did use pre-cooked meatballs, homemade would be great (read: better). Next time (if I have time) I’ll use a batch of my cooked Italian meatballs. If you do use homemade you can cut the cooking time back since the meatballs won’t be frozen.

Also try my slow cooker chopped corned beef Reuben.

Slow Cooker Fiesta Meatballs

Course Appetizer or Main
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 8 -12 servings
Author Mike

Ingredients

  • 2 10 ounce cans Ro*tel tomatoes (I used medium with green chiles)
  • 1 4 ounce can green chiles
  • 1 large green bell chopped
  • 1/2 teaspoon Kosher salt
  • 2 pounds frozen meatballs thawed

Instructions

  • Place all ingredients into a slow cooker set on low and cook 4-5 hours.
  • Serve as appetizers as-is, or on steak buns topped with pepper jack cheese.