Low-Carb Crockpot Spaghetti & Meatballs
Enjoy all the flavors of a classic spaghetti and meatballs dinner without the carbs! This Low-Carb Crockpot Spaghetti & Meatballs dish uses spaghetti squash as a pasta substitute, paired with tender meatballs cooked slowly in marinara sauce. Perfect for busy weeknights, this recipe is simple, delicious, and family-friendly. Let your crockpot do the work while you enjoy a low-carb meal that’s full of flavor!
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Why You’ll Love This Low-Carb Spaghetti & Meatballs
- Healthy & Low-Carb: Spaghetti squash makes this dish a great pasta alternative for those following a low-carb or gluten-free diet.
- Easy Crockpot Meal: Just mix the ingredients, place them in the crockpot, and let it cook low and slow to develop deep flavors.
- Tender & Juicy Meatballs: Cooking meatballs in marinara sauce ensures they come out moist, flavorful, and perfectly cooked every time.
- Customizable & Family-Friendly: Use your favorite marinara sauce and adjust the seasonings to your taste for a dish everyone will enjoy.
What You Need to Make Crockpot Spaghetti & Meatballs
For the meatballs:
- Ground Meat: 1 lb of your preferred ground meat (beef, turkey, or a mix).
- Egg: Helps bind the meatball mixture.
- Seasonings: Italian seasoning, salt, and pepper for flavor.
- Flour: 2 tbsp almond flour for a low-carb option, or regular flour if preferred.
For the spaghetti squash & sauce:
- Spaghetti Squash: Softened in the microwave to make it easier to cut.
- Marinara Sauce: 2 jars of Rao’s or your favorite brand.
- Seasonings: Italian seasoning and garlic powder to enhance the sauce.
How to Make Low-Carb Crockpot Spaghetti & Meatballs
1
Prepare the Spaghetti Squash & Meatballs: Place the spaghetti squash in the microwave for about 5 minutes to soften. In a bowl, mix the ground meat, egg, Italian seasoning, almond flour (or regular flour), salt, and pepper. Set the mixture aside.
2
Assemble the Crockpot: In a crockpot, pour both jars of marinara sauce. Cut the softened spaghetti squash in half, scoop out the seeds, and place the halves face-down in the sauce.
3
Add the Meatballs: Roll the meat mixture into meatballs and arrange them around the spaghetti squash in the crockpot.
4
Cook & Serve: Cook on low for 6 hours or on high for 3 hours. Once done, use a fork to scrape the spaghetti squash into noodle-like strands and serve with the meatballs and sauce.
Commonly Asked Questions
Can I use a different type of ground meat for the meatballs?
Yes, feel free to use ground beef, turkey, chicken, pork, or a combination of your favorites for the meatballs.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warm.
Can I make this dish without a crockpot?
Yes, you can cook the meatballs and sauce on the stovetop over low heat for about 1 hour or until fully cooked. Bake the spaghetti squash in the oven at 400°F for 30-40 minutes until tender.
Can I use store-bought frozen meatballs?
Absolutely! If you’re short on time, you can use frozen meatballs instead of making your own. Just add them to the crockpot with the sauce and spaghetti squash.
Can I make this dish vegetarian?
Yes, use a plant-based ground meat alternative for the meatballs, or replace them with vegetables like mushrooms and zucchini for a vegetarian twist.
Low-Carb Crockpot Spaghetti & Meatballs
Ingredients
Meatball Mixture Ingredients
- 1 lb ground meat beef, turkey, or your choice
- 1 egg
- 2 tbsp Italian seasoning
- 2 tbsp almond flour or regular flour
- Salt & pepper to taste
Spaghetti Squash & Sauce Ingredients
- 1 spaghetti squash softened
- 2 jars marinara sauce Rao’s or your favorite
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
Instructions
- Place the spaghetti squash in the microwave for 5 minutes to soften. Mix together ground meat, egg, Italian seasoning, almond flour, salt, and pepper for the meatballs.
- Pour marinara sauce into the crockpot. Cut the squash in half, scoop out the seeds, and place face-down in the sauce.
- Roll meat into meatballs and arrange around the squash in the crockpot.
- Cook on low for 6 hours or on high for 3 hours. Once done, scrape the squash into strands and serve with the meatballs and sauce.
