For the Meatballs
• 1 pound ground beef
• 1/4 C breadcrumbs
• 1/4 C freshly grated Parmesan
• 1/4 C chopped parsley
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp Kosher salt
• 1/2 tsp crushed red pepper flakes
For the Sauce
• 2 cans (28 ounces each) cans 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 pound spaghetti
• Grated Parmesan, for garnish
• Freshly chopped parsley, for garnish
Meatballs: In a large bowl, mix together all ingredients. Form into 16 meatballs and place in the bottom of a slow cooker.
Sauce: 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 with lid and cook on high for three hours or on low for five hours.
Adding Pasta: Add the spaghetti slow cooker, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour hours, stirring about every 30 minutes and breaking up any clumps of noodles, adding more broth as needed. Garnish with Parmesan and parsley before serving.
