Crock-Pot Spaghetti

By Makinze Gore, Delish

Spaghetti and meatballs = the ultimate comfort food. It's already no-fuss, but throwing everything into a slow cooker makes it even better and easier!

Yields

6 servings

Prep Time

5 mins

Total Time

6 hours 5 mins

Ingredients

For the meatballs

• 1 lb.ground beef
• 1/4 c.bread crumbs
• 1/4 c.freshly grated parmesan
• 1/4 c.freshly chopped parsley
• 1large egg, beaten
• 2cloves garlic, minced
• 1 tsp.kosher salt
• 1/2 tsp.crushed red pepper flakes

For the sauce

• 2(28-oz.) cans crushed tomatoes
• 2 tbsp.tomato paste
• 1/2yellow onion, finely chopped
• 2 tsp.dried oregano
• 1clove garlic, minced
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes
• 1 c.low-sodium chicken broth
• 3/4 lb.spaghetti
• Grated Parmesan, for garnish
• Freshly chopped parsley, for garnish

Directions

• Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot.

• 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 or on low for 6, until meatballs are cooked through.

• During the last hour of cooking add chicken broth and spaghetti to Crock Pot, breaking noodles in half to fit. Replace lid and continue cooking for the remaining hour.

• Garnish with Parmesan and parlsey before serving.