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Giant Slow Cooker Meatballs with Spaghetti Recipe

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4.4 from 75 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings

Description

These Giant Slow Cooker Meatballs are perfect for a comforting, hands-off meal. Made with a mix of ground beef and Italian sausage, flavored with Parmesan and spices, then slow-cooked in marinara sauce for tender, juicy results. Served over spaghetti, this hearty dish is easy to prepare and delivers big flavors with minimal effort.

Ingredients

Meatballs

  • 1/2 lb. ground beef (85/15)
  • 1/2 lb. Italian sausage (mild, sweet, or hot)
  • 1 large egg, slightly beaten
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Sauce and Pasta

  • 1 26 oz. jar marinara sauce
  • 12 oz. spaghetti

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine ground beef, Italian sausage, beaten egg, breadcrumbs, grated Parmesan, onion powder, garlic powder, and salt. Mix thoroughly using your hands until evenly combined. Divide the mixture into four equal portions and shape each portion into a large ball.
  2. Cook Meatballs in Slow Cooker: Place the shaped meatballs in the slow cooker. Pour the marinara sauce over the top, ensuring each meatball is coated. The sauce may only reach halfway up the meatballs, but the cooking steam will help cook them evenly.
  3. Slow Cook: Cover with the lid and cook on high for 3 hours or on low for 6 to 7 hours. Ensure the internal temperature of the meatballs reaches at least 160ºF for safe consumption using an instant-read thermometer.
  4. Cook Spaghetti: Towards the end of the cooking time, prepare the spaghetti according to the package instructions. Drain thoroughly once cooked.
  5. Serve: Remove the meatballs from the slow cooker. Add the drained spaghetti into the slow cooker with the sauce and toss to coat the pasta evenly. Plate the spaghetti and top each serving with one giant meatball. Serve immediately and enjoy.

Notes

  • Use an instant-read thermometer to confirm that meatballs have reached 160ºF internally.
  • Marinara sauce covering halfway is adequate due to steam cooking in a slow cooker.
  • For spicier meatballs, choose hot Italian sausage.
  • Feel free to garnish with fresh basil or extra Parmesan before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://saraflavors.com/giant-slow-cooker-meatballs-with-spaghetti-recipe/