Crockpot Chili Meatballs and Spaghetti
A one-pot dinner that’s the easiest dish you’ll make all week...and also one of the most delicious!
Servings: 6
Calories: 471kcal
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
- 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
Instructions
Crockpot
- 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.
Stove
- 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.
Video
Notes
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!
Nutrition
Calories: 471kcal
