Delicious meatballs cooked in the slow cooker in a hidden veggie sauce and served with spaghetti. Brilliant for fussy eaters and a meal the whole family are sure to enjoy!
If your kids are fans of spaghetti and meatballs but not so keen on veggies, then both you and them are going to love this recipe!
You know I love my slow cooker. It just makes getting a home-cooked meal on the table during the week a little easier. Everything gets chucked in earlier in the day when the kids are still at school and by the evening you have a delicious dinner ready to serve up.
How To Make Spaghetti Meatballs in the Slow Cooker
I’ve made this recipe as easy as possible, using as few ingredients as possible. Whilst also trying to maximise on taste and flavour.
All of the ingredients, including the meatballs, onions and garlic, veggies, chopped tomatoes and herbs are put in the slow cooker and cooked on high for 3.5 hours or low for 5 hours.
After that time, remove the meatballs from the sauce.
Then blitz with a hand blender until completely smooth. Or you can transfer the sauce into a stand blender and blitz it that way instead.
Cook up your spaghetti on the hob and add that to the slow cooker along with the meatballs and mix well.
It’s now ready to serve up, adding optional toppings like grated parmesan and fresh basil.
Can You Freeze Spaghetti Meatballs
Yes you can! You can either freeze the meatballs and sauce on it’s own or freeze it with the spaghetti mixed in too. Freeze for up to 3 months then defrost overnight in the fridge.
Reheat in the microwave or on the hob until piping hot.
If you try my Slow Cooker Spaghetti Meatball recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
Slow Cooker Spaghetti Meatballs with Hidden Veg Sauce
Description
Delicious meatballs cooked in the slow cooker in a hidden veggie sauce and served with spaghetti. Brilliant for fussy eaters and a meal the whole family are sure to enjoy!
Ingredients
- 1 onion, diced
- 2 garlic cloves, chopped
- 2 carrots, finely diced
- 1 celery, diced
- 1 small courgette, diced
- 2 tins chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 0.5 tsp dried oregano
- 0.5 tsp dried basil
- 1 beef stock cube
- 12 meatballs
- 300g uncooked spaghetti
Instructions
- Add all of the ingredients except the spaghetti to the slow cooker.
- Cook on high for 3.5 hours or low for 5 hours.
- Remove the meatballs from the slow cooker and blitz the sauce with a blender until smooth.
- Cook the spaghetti according to the package instructions and then add that to the sauce.
- Mix in the meatballs and then serve.
Notes
Leftovers can be left in a container in the fridge for up to 48 hours. Reheat in the microwave or on the hob until piping hot.
This recipe can also be frozen for up to 3 months. Defrost in the fridge and reheat as above.
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