Chili Meatballs & Spaghetti: Your Crockpot Comfort!
Chili Meatballs: Savor juicy ground beef meatballs simmered in a rich, smoky sauce with tender spaghetti, all made easy in your crockpot. Perfect for a hearty family dinner.
Ingredients
- 1 1/2 pounds ground beef or chicken
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 can (28 ounce) fire-roasted dice tomatoes
Instructions
- Add the ground beef, onion, garlic, chili powder, paprika, cumin, cayenne, garlic powder, and 1 teaspoon salt to a bowl. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs in the bowl of your crockpot.
- Pour over the tomatoes. Add the tomato paste, broth, poblano pepper, and pickled jalapeños. Season with salt. Give everything a gentle stir. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
- Crank the heat on the slow cooker to high. Mix in the beans. Add the spaghetti and pour over 1 cup of water. Nestle the spaghetti into the sauce. Cover and cook 20-30 minutes, or until the spaghetti is al dente, stirring halfway through. Sprinkle the cheese over the chili. Let melt for 10-15 minutes.
- Serve the cheesy meatballs over the spaghetti and sauce. Top with cilantro and green onion.
Notes
- Ensure ground beef reaches an internal temperature of 160°F (71°C) for food safety. Use a meat thermometer to check after cooking.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3-4 days. For longer storage, freeze cooked meatballs and sauce (without spaghetti if possible) for up to 2-3 months.
- Variation: For a vegetarian option, swap ground beef for plant-based crumbles and use vegetable broth.
- Don't overmix the meatballs; gentle handling keeps them tender. Overmixing can result in tough meatballs. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3-4 days. For longer storage, freeze cooked meatballs and sauce (without spaghetti if possible) for up to 2-3 months.
- Variation: For a vegetarian option, swap ground beef for plant-based crumbles and use vegetable broth.
- Don't overmix the meatballs; gentle handling keeps them tender. Overmixing can result in tough meatballs. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.