For those chilly fall nights when you really want comfort food but don’t feel like spending hours in the kitchen… Classic Spaghetti and Meatballs recipe made easy! Real Easy!
The slow cooker makes the sauce almost effortless. You can also simmer it on the stove, but you have to be really careful not to burn it. Stir it often.
Please scroll down to the bottom for a complete list of ingredients and full Classic Spaghetti and Meatballs recipe instructions. I used frozen packaged meatballs from the supermarket. You could make your own if you have time, but some nights it’s just easier to use store-bought.
I chose the slow cooker method because I’m lazy and busy…. This Classic Spaghetti and Meatballs recipe makes a lot. You may want to cut it in half or just freeze the extra. The leftover sauce freezes really well. You can also make meatball subs with the extra meatballs and sauce another night.
Fill the slow cooker with all the ingredients except the meatballs and stir to mix well. Then add the frozen meatballs and stir well again until all the meatballs are covered in sauce.
Cover and set the slow cooker on low. Cook for 4 or so hours.
During the last half hour that the sauce is cooking, you can make garlic bread if you like. I used a loaf of french bread. I just sliced it almost all the way through, mixed up some garlic butter, and spread it on both sides of each slice. Spread the extra on top. Sprinkle it with parmesan cheese. Wrap most of the loaf in foil, leaving the top open. Bake for 15 minutes at 375°F.
Cook the pasta as stated on the packaging. Place a helping of pasta on each plate. Cover each serving with sauce and meatballs. Add some garlic bread and a salad, and Enjoy your very own Classic Spaghetti and Meatballs!
Classic Spaghetti And Meatballs Recipe Made Easy
Equipment
Ingredients
2 jars Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America) - 24-ounce each jar
2 tablespoons olive oil - extra virgin
1 cup yellow onion - chopped
1 cup green pepper (green capsicum) - chopped- ¾ cup grape jelly - you won’t taste it, I promise
¼ cup Parmesan cheese - grated
1 pinch red pepper flakes
1 teaspoon garlic powder
1 teaspoon dried thyme
2 teaspoons dried parsley
2 teaspoons Italian seasoning
½ teaspoon ground black pepper - freshly ground, add more to taste- 1 package Italian meatballs - beef, frozen, prepared
Instructions
- Spray your slow cooker crock with non-stick spray.
- Add all ingredients except meatballs.
- Stir to mix well.
- Stir the meatballs into the sauce after adding them.
- Cook for 4-5 hours on low in the slow cooker.
- When the sauce is almost done, bring a large pot of water to a boil. Once the water is boiling, add your pasta and cook to whatever the instructions on the pasta packaging state should be used for al dente (cooked but still a little firm).
- Drain.
- To serve, place a serving of pasta on a plate, add sauce and meatballs, and sprinkle with grated parmesan-romano cheese.
- Garlic Bread and a salad complete the meal.
