CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS FOR THE MEATBALLS 1 lb. ground beef 1/4 c. bread crumbs 1/4 c. freshly grated parmesan 1/4 c. freshly 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 (28-oz.) cans crushed 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 c. low-sodium chicken broth 3/4 lb. spaghetti Grated Parmesan, for garnish Freshly chopped parsley, for garnish Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot. 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 Crock Pot with lid and cook on high for 3 hours or on low for 6, until meatballs are cooked through. During the last hour of cooking add chicken broth and spaghetti to Crock Pot, breaking noodles in half to fit. Replace lid and continue cooking for the remaining hour. Garnish with Parmesan and parlsey before serving.