Italian Spaghetti and Meatballs

Amy Herald


The kids will love this traditional Italian favorite! It can be prepared ahead of time in a slow cooker. Follow instructions given but place ingredients in slow cooker on low for 4-6 hours. Add browned meatballs in the last hour of cooking.


★★★★★ 2 votes

20 Min
3 Hr
Slow Cooker Crock Pot



  • 4 can(s)
    (14.5 oz.) tomatoes, undrained
  • 2 can(s)
    (6 oz.) tomato paste
  • 1
    large onion, diced
  • 5 clove
    garlic, minced
  • 1 can(s)
    6 oz. mushrooms stems & pieces, drained
  • 1/4 c
    chopped fresh parsley
  • 1/4 c
    chopped fresh basil
  • 2 Tbsp
    brown sugar, firmly packed
  • 1 1/2 tsp
    dried oregano
  • 1
    bay leaf
  • salt
    to taste
  • pepper
    to taste

  • 3 lb
    ground beef
  • 2 c
    italian style bread crumbs
  • 2
    eggs, lightly beaten
  • 2 Tbsp
    chopped fresh parsley or 2 tsp. dried parsley flakes
  • 1/4 - 1/2 c
    grated parmesan cheese
  • 1 tsp
  • 1/4 - 1/2 tsp

How to Make Italian Spaghetti and Meatballs


  1. Puree canned tomatoes, one can at a time in blender. Pour pureed tomatoes into Dutch oven.
  2. Place remaining sauce ingredients into pot. Cover and simmer over low heat for 2 hours.
  3. Meanwhile, in a large mixing bowl, combine all meat ball ingredients and mix thoroughly.
  4. Shape into 2" balls and brown in a baking pan in 350 degree oven or on stovetop in a skillet in 2 Tbsp. olive oil.
  5. Add meatballs to spaghetti sauce and simmer on low for 40 minutes to one hour longer.
  6. Serve over hot spaghetti and garnish with grated parmesan cheese.

Printable Recipe Card

About Italian Spaghetti and Meatballs

Course/Dish: Beef, Pasta, Other Main Dishes
Main Ingredient: Beef
Regional Style: Italian
Other Tag: For Kids

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