Slow Cooker Spaghetti and Meatballs
 
Prep time
Cook time
Total time
 
Slow cooker spaghetti and meatballs is a tasty, easy dish and makes a boatload for the whole family!
Author:
Recipe type: Dinner
Cuisine: Italian
Ingredients
For the Meatballs
  • 2 pounds ground beef
  • ½ yellow onion, chopped
  • 3 cloves garlic minced
  • ¼ cup minced flat-leaf parsley
  • 2½ teaspoons dried oregano
  • 2 eggs
  • 1 egg white
  • 1 cup whole wheat panko breadcrumbs
  • ¼ cup shredded parmesan cheese
  • 1 teaspoon kosher salt
For the Sauce:
  • 1 teaspoon olive oil
  • ½ yellow onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 4 Tablespoons dried basil or 4 large fresh basil leaves thinly sliced
  • 6 ounces tomato paste (1 small can)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 56 ounces canned crushed tomatoes (2, 28 oz cans)
For the Other Essentials:
  • 1 pound spaghetti cooked according to package directions & drained
  • Grated parmesan cheese for serving
  • Minced flat-leaf (Italian) parsley for serving
Instructions
For the meatballs:
  1. In a large bowl, stir together all the meatball ingredients until combined.
  2. Form meatballs by rolling between the palms of your hands into roughly the size of golfballs. Set aside.
For the sauce:
  1. Heat the olive oil using the lowest heat level with the sauté function of your instant pot (or in a large skillet set over medium heat). Add the onion and oregano, and cook until the onions are starting to soften, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
  2. Add another small splash of olive oil to your pan or instant pot. Then add the tomato paste, salt and pepper to the onions and cook for an additional 2 minutes.
  3. Stir in the crushed tomatoes and the basil.
  4. If your sauce is not already in your slow cooker (or instant pot), transfer it to your slow cooking appliance.
  5. Add in all your meatballs to the sauce and gently push them down into it without mashing them together too much. Don't worry if the sauce doesn't totally cover all of them.
  6. Set the instant pot to the slow cooker setting on HIGH (the "more" setting), close the lid, set the seal to "venting," and cook for 3 hours. After 3 hours, open the pot, gently stir the sauce being careful to keep the meatballs intact, and readjust your slow cooker heat to LOW (the "normal" setting). Slow cook on low for 2 more hours.
  7. Start boiling your water and cooking your pasta about half an hour before the meatballs and sauce are ready (at the 4 hour 30 minute mark).
  8. Serve the sauce and meatballs over the spaghetti. Garnish with grated Parmesan cheese and parsley, if desired.
Notes
If you like a little spice, you can add a teaspoon or two of red pepper flakes to your sauce before starting your 5 hours of slow cooking.

Adapted from a recipe from the Cookin Canuck.
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/slow-cooker-spaghetti-and-meatballs-in-the-instant-pot/