Crock Pot Spaghetti and Meatballs
This recipe is special more for its cooking method than its ingredients. You can modify it to suit your taste, but I think you'll agree...making spaghetti and meatballs can't get any easier than this !
- Ready In:
- 2hrs 10mins
- Break spaghetti in half and put in crock pot.
- Add remaining ingredients and stir.
- Cover, cook on Low 4-6 hours, or on High 2 hours. Stir once at "halftime".
- Note -- I use homemade meatballs, which I always have on hand, but I use a purchased sauce with garlic that my children love. The can size was 681 ml. Also, I never measure the pasta, I just use two handfuls. But the Recipezaar editors could not computer such a measurement.
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I've made this basic recipe a number of times. I don't know where I found it, but it works fine with minor changes. Cook sauce, onion, and frozen meatballs for 2 or three hrs. Then turn up crockpot to high, break up pasta,add,and stir well. Cook for one hour or so. My wife calls it cafeteria spaghetti.
I used a normal size jar of pasta sauce, 1 lb box of angel hair pasta, 1 small bag of Armour meatballs and 1 cup of water. At 2 hours on low the noodles were already sticking together but were a weird white color and chewy. By 3 hours, the whole meal is stuck together and it can't even be stirred without turning the meatballs into ground beef. It's pretty much just spaghetti paste.
I made this exactly as directed, on high for 2 hours, stir between. I found the spaghetti to have a kind of chewy texture. I used Barilla veggie spaghetti, but it has always had the same consistency as regular pasta. All in all, it was barely edible. Once my stove gets fixed, I'll be back to making spaghetti and meatballs the old fashioned way.