Prep Time: 5 mins | Cook Time: 6 hrs | Total Time: 6 hrs 5 mins | Yield: 6 Servings
Noodles, meatballs, and a rich sauce! Everything you would hope for in a pasta dish is in this Crock-Pot Spaghetti! This recipe is so straightforward. Plain and simple with a lot to offer! A must-try recipe that you don’t want to miss! Just follow these easy steps for they will guide you to perfection. Enjoy!
Ingredients:
FOR THE MEATBALLS
1 large Egg, beaten
2 cloves garlic, minced
¼ cup freshly chopped parsley
¼ cup bread crumbs
¼ cup freshly grated Parmesan
1 pound of ground beef
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
FOR THE SAUCE
1 ½ cup low-sodium chicken broth
½ yellow onion, finely chopped
¾-pound spaghetti
2 (28 ounces) cans of crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried oregano
1 clove of garlic, minced
Kosher salt
Freshly ground black pepper
Red pepper flakes
Freshly chopped parsley, for garnish
Grated Parmesan, for garnish
Directions:
Add bread crumbs, egg, Parmesan cheese, ground beef, crushed red pepper flakes, parsley, and salt into a large mixing bowl. Use your clean hands to mix everything until well combined.
Shape the meat mixture into 16 meatballs.
Add the meatballs into a crockpot.
Add tomato paste, crushed tomatoes, garlic, salt, pepper, red pepper flakes, onion, and oregano into a mixing bowl. Stir until well mixed.
Add the sauce on top of the meatballs.
Cover and seal the crockpot, then cook everything for about 3 hours on a high setting or 5 hours on a low setting.
Add spaghetti noodles and chicken broth, then break the noodles. Stir until submerged completely.
Cover and cook for another 1 ½ hours on a low setting. Make sure to stir from time to time. Add more chicken broth if necessary.
Sprinkle freshly chopped parsley and Parmesan cheese on top.
Serve and enjoy!
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