Slow Cooker Spaghetti and Meatballs

Slow Cooker Spaghetti and Meatballs

Ingredients:

• 32 ounces spaghetti sauce (one jar)
• 24 ounces frozen meatballs (no need to thaw)
• 3 cups water
• 2 tablespoons olive oil
• 8 ounces (half a package) of spaghetti noodles
• 2 tablespoons freshly chopped herbs (such as basil, oregano, and parsley; dried herbs can be substituted with 1 tablespoon)

Instructions:

1. Layer Ingredients in Slow Cooker:
   • Pour the spaghetti sauce into the slow cooker, spreading it out evenly across the bottom.
   • Place the frozen meatballs into the sauce, pressing them down slightly.
   • Carefully pour the 3 cups of water over the meatballs and sauce.
   • Gently drizzle the olive oil over the water, aiming to coat the surface to help prevent the pasta from sticking.
2. Add Spaghetti:
   • Break the spaghetti noodles in half if necessary and submerge them in the liquid. Ensure the noodles pass through the oil layer on top to get a light coating, which helps prevent sticking. The noodles should be entirely submerged in the liquid.
3. Cook:
   • Sprinkle the fresh (or dried) herbs over the top. Cover the slow cooker with its lid and set to cook on LOW for 2-3 hours. Occasionally stir the contents to separate the noodles and ensure they’re cooking evenly in the liquid.
4. Finish Cooking:
   • The dish is ready when the pasta is al dente and most of the liquid has been absorbed. For quicker absorption of excess water, increase the slow cooker to HIGH for the last 15-20 minutes.
5. Serve:
   • Stir the spaghetti and meatballs together well before serving hot.

Enjoy this effortless slow cooker spaghetti and meatballs, a simple and satisfying meal that’s perfect for any day of the week.