Slow-Cooker Saucy Meatballs

390 6 servings, 1/6 recipe (435 g) each
Recipe By
(55) 52 Reviews
Prep Time
Total Time

6 servings, 1/6 recipe (435 g) each

How about spaghetti and meatballs for dinner? This slow-cooker version of a favourite pasta recipe is ready when you are.

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What You Need

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Make It

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  • Add pasta sauce to slow cooker.
  • Mix meat, stuffing mix, egg and water; shape into 1-inch meatballs. Place in slow cooker; top with vegetables. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  • Cook spaghetti as directed on package, omitting salt; drain. Serve spaghetti topped with meatballs, sauce and cheese.

Cooking Know-How

Taking the lid off your slow cooker, even just to give it a quick stir, drastically reduces the heat and extends the cooking time. Only lift the lid if instructed to do so in the recipe.

No Preheating Required

A slow cooker should never be preheated. Simply put the stoneware container in the slow cooker base, cover and set the desired cooking temperature.

Slow Cooker Care

Do not add cold water to slow cooker immediately after use as this could cause it to crack. Either add warm soapy water or let the slow cooker reach room temperature before cleaning.


  • 6 servings, 1/6 recipe (435 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (435 g) each
Calories 560
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 100mg
Sodium 780mg
Carbohydrate 68g
Dietary fibre 5g
Sugars 9g
Protein 40g
Vitamin A 8 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 50 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • micar45 |

    I added a crushed fresh garlic clove to my hamburger and used milk in lieu of the water. Next time..I would add 1 tsp of salt.used Hunts original 680 can..and also added 1 pint of my own cooked stewed tomatoes that were mashed and frozen. Also added 1 bay leaf and put finely dice onion and celery on top instead of mushrooms and the peppers. I would even add more sauce the next time as I am freezing leftovers and will have to add it when I heat these up. this is very good for people that cant have to much can always add your your own taste when you are eating..

  • Blackhawk65 |

    Made this tonight for dinner, easy & tasty. I used a 700 ml jar of low-fat/low sodium pasta sauce (no 645 ml jars here) and made the meatballs with 500 g of ground turkey and Lower Sodium Stove Top (Chicken). Added a small handful of rolled oats to the meat mix and used only 1/3 cup water. Left out the green pepper and put in extra mushrooms, and added a bit of water to the sauce. Served the meatballs over basmati rice instead of pasta. Got 20 med-large meatballs from the 500 g of ground turkey. Yummy!

  • rundershute |

    I enjoyed this meal but I left out the mushrooms and green peppers (mushrooms because I don't like them and green peppers because I didn't have any). I didn't have extra lean beef so I had to scoop out some grease on the top of my slow cooker. Also, I maybe used too much beef. The meatballs were a bit bland so I think next time I think I'm going to add pepper and follow the directions more closely. I'd also play with the idea of adding green, red, and yellow peppers. I think I'm going to try using 1 to 1 1/2 jars of a more flavourful pasta sauce. I like the suggestion of adding diced tomatoes as well.