Slow-Cooker Spaghetti and Meatballs
A convenient slow cooker spaghetti and meatballs recipe, with the pasta cooked directly in the pot at the end.
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Instructions
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Add chopped onion, meatballs, diced undrained tomatoes, spaghetti sauce, and water to a 4- to 5-quart slow cooker; stir.
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Cover and cook on low for 6 to 7 hours, or on high for 3.5 hours, until onions are tender and meatballs are hot.
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Stir the mixture, then add broken spaghetti, ensuring pasta is separated and fully covered by sauce.
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Cover and cook on high for 15 to 25 minutes, until spaghetti is al dente.
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Stir and serve immediately, optionally garnished with fresh parsley and grated Parmesan cheese.
Nutritional Info (per serving)
Calories:
363 kcal
Carbohydrate:
32 g
Cholesterol:
53 mg
Fiber:
6 g
Protein:
16 g
Saturated Fat:
6 g
Sodium:
1214 mg
Sugar:
13 g
Fat:
20 g
Unsaturated Fat:
0 g