Rice Cooker Spaghetti with Meatballs

Rice Cooker Spaghetti With Meatballs Recipe

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Becky Farley


This recipe is from the Black & Decker 16-cup Rice Cooker book.


☆☆☆☆☆ 0 votes

4 servings (about 8 cups)
10 Min
20 Min
Rice Cooker


  • 1 jar(s)
    (1lb., 10 oz) marinara sauce
  • 3 1/2 c
  • 1/2 lb
    spaghetti, rigati, or linguini
  • 1 lb
    frozen meatballs (1/2 inch size)
  • 2 large
    cloves garlic, minced
  • 2 Tbsp
    chopped parsley
  • 1 tsp
    dried italian herbs

How to Make Rice Cooker Spaghetti with Meatballs


  1. Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the "Warm" light will come on. Push the "On switch to "Cook." Place the lid on the cooker.
  2. Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on the .cooker. If necessary, cook several minutes longer until pasta is tender
  3. Serve immediately. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.

Printable Recipe Card

About Rice Cooker Spaghetti with Meatballs

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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