Easy Crockpot Pasta & Meatballs

A comforting, hearty slow-cooker meal with tender meatballs, rich tomato sauce, and perfectly cooked pasta. It’s an easy family dinner with minimal prep.

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef
• ½ lb (225 g) ground pork
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons finely chopped parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Crockpot Pasta:

• 24 oz (680 g) marinara sauce
• 1 cup crushed tomatoes
• 1 cup beef or chicken broth
• 8 oz (225 g) dry penne, rotini, or rigatoni
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or basil

Directions

1. Prepare the meatballs:
   In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, onion powder, salt, and black pepper.

Mix gently with your hands or a fork until everything is just combined. Avoid overmixing, which can make the meatballs dense.

2. Shape the meatballs:
   Roll the mixture into approximately 1½-inch meatballs. You should get around 20–24 meatballs depending on their size.
3. Add the sauce:
   Lightly spray the inside of a 6-quart crockpot with cooking spray.

Pour the marinara sauce and crushed tomatoes into the crockpot. Stir in the broth, Italian seasoning, garlic powder, onion powder, salt, and black pepper.

4. Add the meatballs:
   Carefully place the uncooked meatballs into the sauce in a single layer as much as possible. Spoon a little sauce over the tops.
5. Slow cook:
   Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the meatballs are fully cooked and reach an internal temperature of 160°F (71°C).
6. Add the pasta:
   About 25–35 minutes before serving, stir the dry pasta directly into the crockpot.

Make sure the pasta is mostly submerged in the sauce. If the mixture looks too thick, add another ¼–½ cup of warm broth or water.

Cover and continue cooking until the pasta is tender. Stir once or twice during this stage to prevent sticking.

7. Add the cheese:
   Once the pasta is cooked, sprinkle the mozzarella and Parmesan over the top.

Cover for another 5 minutes, or until the cheese has melted.

8. Finish and serve:
   Gently stir the pasta and sauce around the meatballs. Garnish with fresh parsley or basil and extra Parmesan.

Serve hot with garlic bread, a simple green salad, or roasted vegetables.

Nutritional Information

Approximate per serving, based on 6 servings:

• Calories: 610
• Protein: 35 g
• Carbohydrates: 52 g
• Fat: 28 g
• Saturated Fat: 10 g
• Fiber: 5 g
• Sugar: 9 g
• Sodium: 1,050 mg

Nut Information

• This recipe is naturally nut-free when prepared with standard ingredients.
• Parmesan, breadcrumbs, marinara sauce, and packaged seasonings can occasionally have allergen or cross-contact information, so check labels if cooking for someone with a nut allergy.
• For a completely nut-free meal, use certified nut-free breadcrumbs and sauce when necessary.
• No nuts are required for the recipe.
• For extra crunch, toasted pine nuts can be sprinkled on top, but pine nuts are considered tree nuts and should be avoided for tree-nut allergies.

Q/S (Quick Substitutions)

• Ground beef + pork → all ground beef, ground turkey, or ground chicken
• Breadcrumbs → panko, crushed crackers, or gluten-free breadcrumbs
• Parmesan → Pecorino Romano or nutritional yeast
• Egg → 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes
• Penne → rotini, rigatoni, ziti, or shells
• Marinara sauce → homemade tomato sauce or your favorite pasta sauce
• Mozzarella → provolone, Italian blend, or cheddar
• Beef broth → chicken broth or vegetable broth
• Fresh parsley → fresh basil or 1 teaspoon dried parsley

Tips for the Best Crockpot Pasta & Meatballs

• Don’t add the pasta at the beginning; it can become overly soft during the long cooking time.
• Stir the pasta gently during the final cooking stage so it cooks evenly.
• If the sauce becomes too thick, add warm broth a little at a time.
• For richer meatballs, use a combination of beef and pork.
• Don’t overmix the meatball mixture.
• Let the finished dish rest for 5 minutes before serving so the sauce can thicken slightly.
• Add extra Parmesan and fresh basil just before serving for a classic Italian finish.