As much as I would love to be able to, I simply don’t have the time to make my own meatballs, from scratch, when I want to cook them for the family. So to keep it convenient and easy to make, I buy frozen Swedish meatballs from Lidl.
They are individually frozen so that they don’t clump together, making it easy to take out the portion that you want from the bag, and leave the rest. It also means that they cook nicely from frozen, as there aren’t large lumps of frozen meat to cook.
Slow Cooker Spaghetti and Meatballs
- 400g frozen Kottbullar Swedish meatballs
- 1 jar Combino mushroom pasta sauce.
- 1 can Aldi Sweet Harvest sweetcorn.
- 400g (peeled weight) carrots.
- 250g chopped, white mushrooms.
- 300g straight spaghetti.
Add the sauce jar to the cool slow cooker, and turn on to high. Fill the jar to half way with hot water, and stir into the pot. Add the carrots and mushrooms to the sauce, stir to coat them and then add the meatballs in on top.
The meatballs should simply sit on top of the carrots and mushrooms-they should not be stirred in. If they sit covered in the sauce all day, they may well become too soft, a little mushy even. Allowing them to cook on top keeps them firm but wonderfully tender, without them falling apart.
Cook on high for one hour then low for six, or on low for eight. Add the drained corn on top at the same time as you put the spaghetti on.
The spaghetti unfortunately cannot be cooked in the slow cooker. Instead it must be boiled as per the packet instructions (typically 15 minutes or so) until cooked.
Once the spaghetti is cooked to your liking, drain and serve with the meatballs, sauce and veggies on top.
Cooked as described, this meal has 700 calories.