Crockpot Chili Meatballs and Spaghetti

---

Crockpot Chili Meatballs and Spaghetti 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 (optional) • 1 can black beans, drained (optional). • 3/4 pound dry spaghetti

• 2 cups shredded cheddar cheese

• 1/4 cup chopped green onions

• 1/2 cup freshly chopped cilantro

Instructions for 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. #crockpotmeals #crockpot #chilimeatballs #chili #spaghetti #fyp #foodie #cooking #cook #homecooking #homecooked #gardening #garden #growyourownfood #canning #canyourownfood