Spaghetti & Meatballs (Slow Cooker)






Slow Cooker Meal Plan - Spaghetti & Meatballs

Marla Hingley
Servings 6



  • 1 1/2 cups GF fresh breadcrumbs
  • 1/2 cup red wine
  • 1 lb ground pork
  • 1 lb GF Italian sausage casings removed
  • 1 egg
  • 1/4 cup Parmesan grated
  • 1/2 tsp ground sage
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp nutmeg


  • 2 14 oz cans crushed tomatoes
  • 1/2 cup tomato paste
  • 1 oz dried mushrooms crumbled
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp red pepper flakes


  • For the meatballs, in a large bowl combine the breadcrumbs and wine. Mix and let sit for 20 minutes to absorb.
  • Add the remaining ingredients and mix well with hands until mixture is thoroughly combined. Form into 15 meatballs, and place on a lined baking sheet. Wrap in plastic wrap and freeze.
  • Once frozen, place in a large freezer-size Ziploc bag and seal.
  • For sauce, combine all ingredients and mix well. Pour into another Ziploc bag, seal, and freeze.
  • Print/cut out cooking instructions (see download), seal in a snack-size bag (this will keep paper moisture-proof and protected while in freezer). In another large freezer-size Ziploc place the meatballs and sauce. Tape instruction to outside of bag, and freeze until ready to make.
  • To cook, defrost meatballs and sauce in the fridge the night before. Pour sauce into a bowl and stir in a bit of water to loosen sauce. Pour half into slow cooker, then gently stack meatballs. Pour over remaining sauce.
  • Cook 4 hours on high or 8 hours on low (do not stir once cooking has begun). Raw meats cooked in slow cooker may still retain a pink colored inside even when fully cooked. Use an instant read thermometer to ensure that meatballs are above 165°F.
  • Before serving, use a spoon to skim off any grease that has risen to the surface of the sauce.
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See also
Pasta Senese


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