Crock-Pot Spaghetti

Parker Feierbach

Ingredients

Yields: 6 servings

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For the meatballs

1 lb. ground beef

1/4 c. breadcrumbs

1/4 c. freshly grated parmesan

1/4 c. freshly chopped parsley

1 large egg, beaten

2 garlic cloves, minced

1 tsp. kosher salt

1/2 tsp. Red pepper flakes

 

For the sauce

2 (28-oz.) cans crushed tomatoes

2 tbsp. tomato paste

1/2 yellow onion, finely chopped

2 tsp. dried oregano

1 garlic clove, minced

Kosher salt

Freshly ground black pepper

Red pepper flakes

1 c. chicken broth

3/4 lb. spaghetti

Parmesan, for garnish

Freshly chopped parsley, for garnish 

 

Directions

Prep Time: 0:05

Total Time: 6:05

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1. To make the meatballs, mix together ground beef, breadcrumbs, parmesan, parsley, egg, salt, and pepper in a large bowl. Form into 16 meatballs and place in the bottom of a crock-pot. 
2. In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover crock-pot with lid and cook on high for 3 hours on low for 6. 
3. During the last hour of cooking add chicken broth and spaghetti noodles to crock-pot (you can break noodles in half to make fit in the crock-pot). Replace lid and continue cooking for the remaining hour. 
4. Garnish with parmesan and parsley to serve.