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Slow Cooker NYC Spaghetti & Meatballs
This is a simple favourite – meatballs and spaghetti – but I’m taking you to America. I remember the first time I ordered meatballs in the US and the shock on my face when they came to the table. A lovely Canadian lady beside me said, ‘Aren’t the portions here INSANE?’ Yes, they are, and I love it. These huge meatballs soaked in a tomato sauce might even remind you of Lady and the Tramp, a Disney classic.
SERVES
6
CALORIES
644
COOKING TIME
4 hours
DIFFICULTY
simple
Can I make meatballs in the slow cooker?
Slow cooking keeps the meatballs juicy and tender, and they soak up all the flavours of the sauce.
How long do meatballs take to cook in the slow cooker?
Cook on low for 4–6 hours or high for 2–3 hours, depending on your slow cooker and the size of the meatballs.
Can I use frozen meatballs?
Yes – just add a bit more cooking time to make sure they’re heated through and coated in sauce.
Can I make these meatballs ahead of time?
You can make them the day before and reheat in the slow cooker or oven. They often taste even better the next day!
What’s the best meat to use?
Use a mix of beef and pork for the classic NYC flavour, or just beef if you prefer.
Can I make it healthier?
Ue lean mince, add grated vegetables to the meatballs, and serve with spaghetti squash, wholewheat pasta, or a side salad instead of white pasta.
Do I need to brown the meatballs first?
You can, but it’s optional. Browning gives extra flavour, but slow cooking still works perfectly without it.
Can I make this fakeaway vegetarian?
Swap the meatballs for plant-based alternatives and cook them in the slow cooker with your sauce.
How should I serve NYC style meatballs?
They’re perfect with pasta, garlic bread, or even in a sub roll for a proper fakeaway vibe.
Can I freeze leftovers?
Store meatballs and sauce separately or together in an airtight container for up to 3 months. Reheat in the slow cooker or oven.
And for more healthy fakeaway recipes like this, you can check out:
Or, you can pick up a copy of my brand new book, Healthy Fakeaways on Amazon!
Method
Step 1
Make your meatballs by combining all of the ingredients, except the oil spray and spaghetti, in a mixing bowl and season with salt and pepper. Now, I like to say 3 huge balls per person, but you can, of course, make them smaller to make the mixture stretch further.
Step 2
Spray the meatballs with oil and seal in the air fryer at 200°C for 5 minutes. Ensure they are packed very tight so they don’t fall apart.
Step 3
Add the meatballs to the slow cooker with all the tomato sauce ingredients, stir gently to mix and then cook on high for 4 hours or low for 7 hours.
Step 4
Remove the meatballs from the sauce with a slotted spoon to a plate and keep hot, then blitz the sauce in the slow cooker with a hand blender so it becomes very smooth.
Step 5
Meanwhile, when the meatballs are nearly ready, cook the spaghetti in a pan of boiling water until al dente, according to the packet instructions. Drain.
Step 6
Toss the cooked spaghetti through the sauce, then top with the meatballs and garnish with extra Parmesan and pepper.
Ingredients
500g lean beef mince
500g lean pork mince or reduced- fat sausage meat
100g fresh breadcrumbs
1 tsp onion powder
2 garlic cloves, finely grated
20g Parmesan cheese, grated, plus extra to serve
large handful of fresh parsley, finely chopped (reserve a pinch for the sauce)
2 sprigs of fresh rosemary, leaves picked and finely chopped (reserve a pinch for the sauce)
low-calorie oil spray
500g dried spaghetti
salt and pepper, to taste
For the tomato sauce:
3 x 400g tins of chopped tomatoes
2 tbsp tomato purée or red pesto
3 garlic cloves, grated
1 tbsp dried oregano
1 onion, finely chopped
pinch of chopped fresh rosemary (reserved from above)
pinch of chopped fresh parsley (reserved from above)
