Italian Crockpot Spaghetti and Meatballs
  • 24 oz of spaghetti sauce
  • 4 cups of water to beef broth
  • minced garlic
  • ½ tsp each of dried basil
  • ½ tsp Italian seasoning
  • olive oil
  1. Pour in 24 oz of spaghetti sauce in the crockpot. Add 4 cups of water. You may use vegetable or beef broth instead of water. Toss in the minced garlic and 1 ½ tsp each of dried basil and Italian seasoning.
  2. Break the noodles and put in a Ziplock bag with a bit of olive oil. Coat the pasta with oil. Afterwards, layer the pasta on the sauce. Push it to the bottom of the crockpot.
  3. Top with meatballs and cook for 2-5 hours on low heat, or until the noodles are soft and the meat is cooked. Stir and serve!
Recipe by Country Recipe Book at