Crock Pot Spaghetti and Meatballs

By weavincanuck

Ingredients

• Optional sauce ingredients:
• 1 lb. (16 oz.) box spaghetti
• 1 (24 oz) jar spaghetti sauce
• 4 cups water (vegetable or beef broth)
• 26 oz. (24 count) frozen meatballs
• olive oil
• 1 1/2 tsp. Italian seasoning
• 1 1/2 tsp. minced garlic
• 1 1/2 tsp. dried basil (or 2-3 leaves, fresh basil, torn)

Details

Adapted from thecountrycook.net

Preparation

Step 1

Spray the inside of your slow cooker (crock pot) with nonstick cooking spray. Or coat it with a bit of olive oil.
Then add in all of the spaghetti noodles.
Drizzle a couple of tablespoons of olive oil over the noodles and ensure they are all coated (as best as possible.)
Then pour in the jarred sauce.
Next, add 4 cups of water.
Give the spaghetti and sauce a gentle stir to coat the spaghetti noodles and to keep them from sticking together.
Now, this next part is completely optional. If you have the ingredients, go for it, if not - no big deal!
Add in minced garlic, Italian seasoning, and basil.
Then top with frozen meatballs. No need to stir these in. Just put them right on top.
Cover and cook on low for about 5 hours.

Recipe Notes
If you need to "revive" it a bit, just sprinkle a bit of water or broth to the mix and stir before serving. try using vegetable broth or beef broth for a kick of flavor.

if you are going to be letting this stay warm after it is cooked, add about 1/2 cup more liquid to the sauce to keep it moist.