PREP TIME: 5 MINS | TOTAL TIME: 6 HRS 5 MINS | SERVINGS: 6
Crockpot Spaghetti – the ultimate comfort food and the best spaghetti and meatballs I ever tasted! Simple, no fuss, and require less effort to make. Family-friendly and my kids’ favorite weeknight meal. Throw this together on your next pasta night and impress everyone! Crazy good, I am pretty sure everyone will love and ask for this again and again!
INGREDIENTS
MEATBALLS:
1 large egg, beaten
1 pound of ground beef
1 teaspoon kosher salt
1/4 cup freshly chopped parsley
1/4 cup bread crumbs
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup freshly grated Parmesan
SAUCE:
1/2 yellow onion, finely chopped
2 (28 ounces) cans of crushed tomatoes
3/4 pound spaghetti
2 teaspoons dried oregano
Red pepper flakes
1 clove of garlic, minced
Freshly ground black pepper
1 1/2 cups low-sodium chicken broth
2 tablespoons tomato paste
Kosher salt
Freshly chopped parsley, for garnish
Grated Parmesan, for garnish
How to make Crock-Pot Spaghetti
Step 1: Place the ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes in large bowls. Mix well until just combined, then shape the mixture into 16 meatballs. At the bottom of a crockpot, place the meatballs.
Step 2: Add the crushed tomatoes, tomato paste, onion, oregano, and garlic to a different large bowl. Mix well until combined, then season with salt, pepper, and red pepper flakes. Over the meatballs, pour the sauce.
Step 3: Cover and set to cook for 3 hours on high or 5 hours on low.
Step 4: Pour in the broth spaghetti, breaking the noodles in half so they fit. Stir well to coat the noodles. Cover the pot and resume to cook for another 1 1/2 hours on low, stirring about every 30 minutes to break any clumps of noodles. As needed, add extra broth.
Step 5: Before serving, garnish the spaghetti with Parmesan and parsley. Enjoy!
Ingredients
- MEATBALLS:
- 1 large egg, beaten
- 1 pound of ground beef
- 1 teaspoon kosher salt
- 1/4 cup freshly chopped parsley
- 1/4 cup bread crumbs
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup freshly grated Parmesan
- SAUCE:
- 1/2 yellow onion, finely chopped
- 2 (28 ounces) cans of crushed tomatoes
- 3/4 pound spaghetti
- 2 teaspoons dried oregano
- Red pepper flakes
- 1 clove of garlic, minced
- Freshly ground black pepper
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- Kosher salt
- Freshly chopped parsley, for garnish
- Grated Parmesan, for garnish
Instructions
Step 1: Place the ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes in large bowls. Mix well until just combined, then shape the mixture into 16 meatballs. At the bottom of a crockpot, place the meatballs.
Step 2: Add the crushed tomatoes, tomato paste, onion, oregano, and garlic to a different large bowl. Mix well until combined, then season with salt, pepper, and red pepper flakes. Over the meatballs, pour the sauce.
Step 3: Cover and set to cook for 3 hours on high or 5 hours on low.
Step 4: Pour in the broth spaghetti, breaking the noodles in half so they fit. Stir well to coat the noodles. Cover the pot and resume to cook for another 1 1/2 hours on low, stirring about every 30 minutes to break any clumps of noodles. As needed, add extra broth.
Step 5: Before serving, garnish the spaghetti with Parmesan and parsley. Enjoy!
