Crock Pot 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 1/2 c.  low-sodium chicken broth

3/4 lb.  spaghetti

Grated Parmesan, for garnish

Freshly chopped parsley, for garnish

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  1. 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.
  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 or on low for 5 hours.
  3. Add broth spaghetti to Crock Pot, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour more hours, stirring about every 30 minutes and breaking up any clumps of noodles and adding more broth as needed. 
  4. Garnish with Parmesan and parsley before serving.


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