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Crockpot Spaghetti

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

2 (28-oz.) cans crushed tomatoes
2 tbsp. tomato paste
1/2 yellow onion, finely chopped
2 tsp. dried oregano
1 clove 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

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.