Crockpot Chili Meatballs and Spaghetti. Slow-cooked meatballs with onion and garlic, then seasoned with chili powder, paprika, cumin, and cayenne. Roll the meat into balls and slow cook with fire-roasted tomatoes, peppers, and broth. Finish these saucy chili meatballs off with cheddar cheese and serve over spaghetti – Cincinnati chili style. This dish is so warming and delicious. If there’s one comforting chili you make this season, it’s these yummy meatballs. This is a one-pot meatball and spaghetti dinner that’s the easiest dish you’ll make all week, and also one of the most delicious. Be sure to add some beer bread on the side!
We’ve had some seriously cold temperatures here recently. With snow over the weekend and temps in the negatives. I am very much into my “cozy era”. I’ve been having a lot of fun with my crockpot and slow-braising dishes in the oven. They always turn out so yummy.
I made these chili meatballs and spaghetti in the crockpot or you can slow braise them in the oven too. Ethier way, you’ll have such a simple cozy family meal, and it’s all made in one pot. We just love that!
Growing up in Cleveland, Cincinnati chili was fairly common. It’s also my mom’s favorite style of chili. In fact, she won’t eat chili without angel hair pasta underneath and a pile of cheddar cheese on top.
Bowl-style chili just isn’t for her, and honestly, I prefer her way too. It’s yet another cozy, childhood comfort food that we both love.
I thought it would be interesting to make chili meatballs and spaghetti. I know it sounds odd, but I promise, this is going to be delicious and feel like a fun family-style dinner!
Step 1: mix the meatballs
I love to use ground beef, but ground chicken is great too. I seasoned the meatballs with our favorite mix of chili seasonings, onion, and garlic. Then chili powder, smoked paprika, cumin, cayenne, garlic powder, and of course, salt.
Roll this mix together until very well combined, then roll into 15-16 bite-size meatballs.
Step 2: assemble the chili
Now, you can cook this in the crockpot or in the oven using a large Dutch oven with a lid. I personally, prefer the crockpot. Arrange the meatballs in the crockpot, then pour over a big can of diced fire-roasted tomatoes. Add tomato paste and broth, then a chopped poblano pepper and pickled jalapeños too.
Be sure to season again with salt.
At this point, slow-cook the meatballs in the sauce for a few hours. By the time these are finished cooking your house will smell wonderful. Like your favorite pot of Sunday chili.
Step 3: cook the spaghetti
If you’re using the crockpot, you can cook the spaghetti in the sauce. Add dry spaghetti directly to the meatballs. Pour over water, then nestle the pasta into the sauce. Let the pasta cook for 20 to 30 minutes. Just make sure to stir once or twice throughout cooking to ensure the pasta does not clump up.
Alternatively, you can cook the spaghetti separately on the stove. Either option works well.
Step 4: finish the meatballs
When the pasta is cooked, sprinkle the cheddar cheese over the meatballs and sauce. Let the cheese melt, about 10 minutes.
Now pull the spaghetti out of the sauce, plate it, and top with the cheesy meatballs, cilantro, and green onions. If you cooked the spaghetti in boiling water, just plate the spaghetti, then spoon the sauce and cheesy meatballs over the spaghetti.
You can serve this up on busy weeknights, but it’s equally great for those upcoming holiday dinners with friends and family. I always do a salad. And if you have a little more time highly suggest adding some 5 Ingredient Beer Bread, it doesn’t take long.
A note on the meatballs…
The longer you cook the meatballs the more they will eventually break apart, that’s okay. Just keep them in the sauce and serve as directed. They’re delicious both whole or broken up!
Lastly, if you make this Crockpot Chili Meatballs and Spaghetti, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Chili Meatballs and Spaghetti
Calories Per Serving: 471 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
- 1/3 cup tomato paste
- 2 cups beef broth
- 1 poblano pepper, chopped
- 1/4 cup pickled jalapeños, chopped
- 1 can black beans, drained
- 3/4 pound dry spaghetti
- 2 cups shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onion
- 1. 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.2. 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.3. 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. 4. Serve the cheesy meatballs over the spaghetti and sauce. Top with cilantro and green onion.
- 1. Preheat the oven to 325° F.2. 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). 3. Arrange the meatballs in a large dutch oven with lid. Pour over the tomatoes. Add the tomato paste, broth, poblano pepper, and pickled jalapeños. Season with salt. Give everything a gentle stir. Cover and roast for 2 1/2 to 3 hours or until slightly thickened. 4. Crank the heat on the oven to 425° F. Remove the lid. Mix in the beans. Top with cheese. Cook another 10-15 minutes to melt the cheese. 5. Just before serving, cook the spaghetti according to package directions. 6. Serve the cheesy meatballs and sauce over the spaghetti. Top with cilantro and green onion.
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If the meatballs are breaking: The longer you cook the meatballs the more they will eventually break apart, that’s ok. Just keep them in the sauce and serve as directed. They’re delicious both whole or broken up!