What the whaaaat?? It is FOR REALZ Y’ALL! I have been doing this for years and it is the ONLY way we make spaghetti and meatballs in our house.
I loathe the watch and wait game of boiling water. Boiling water = b o r i n g. Now, you can get super healthy on your ingredients or get whatever you can grab at Wally World. Do whatever floats your boat. I am fine either way. If you have some homemade meatballs in your freezer, even better. Send me some!
break the noodles into thirds. Do not put whole noodles in there or you will have one big gelled together soggy, but hard, noodle and you will be cursing my name and sending me hate mail telling me the recipe didn’t work. If you send me hate mail, I will send you this paragraph…. and a frowny face emoji.
You can almost just dump it all in and walk away but I have not been brave enough to do that yet. After you add the noodles and sauce, use a fork to gently mix before adding the meatballs.
I know you still don’t believe me that this work. Welllll how about a video just to prove to you that I am not foolin’ around here. I don’t like to cook, remember? This is how I come up with these crazy things. Some people avoid lazy. I embrace my lazy…..but only when it comes to cooking.
I used my tried and true, love of all time, 6 quart slow cooker. You can find one just like it HERE.
Be sure not to overcook this or you will have a glob of noodles. Be sure to keep an eye on it the first time around. All slow cookers are different, all noodles are different, etc, etc. You get the gist.
Now, if you stock up on the ingredients for this recipe, you will be able to ditch the drive thru even on nights when you have nothing planned. You love me right now, don’t you?
Slow Cooked Spaghetti and Meatballs
Slow Cooked Spaghetti and Meatballs. Simply place the ingredients into your favorite slow cooker, set the time and temp and when you get home from work or shopping, this easy to make dinner will be waiting for you.
- 12 oz thin spaghetti noodles any kind, we used gluten free
- 26 oz jarred spaghetti sauce
- 1 1/2 cup water
- 1 bag frozen meatballs
- 1 tbsp olive oil optional
- Break noodles into thirds and add to slow cooker.
- Add sauce, water and olive oil.
- Mix gently with a fork. Make sure all noodles are under sauce. Add more water if needed.
- Cook on high for 2-3 hours or low 4-6 hours. Here is the deal.......all noodles are different. The first time you cook this, you need to check on it and see when noodles are done. Whole wheat noodles take longer than white and gluten free take even less that white noodles. I used gluten free and it took 1 1/2 hours on high. Just enough time to pick up kids at soccer practice or enjoy time with he family before dinner instead of spending it cooking.