Crockpot Chili Köttbullar och Spaghetti

👩‍🍳 Gör så här

1. 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. 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. 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. 4
   Serve the cheesy meatballs over the spaghetti and sauce. Top with cilantro and green onion.
5. 5
   Preheat the oven to 325° F.
6. 6
   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).
7. 7
   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.
8. 8
   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.
9. 9
   Just before serving, cook the spaghetti according to package directions.
10. 10
    Serve the cheesy meatballs and sauce over the spaghetti. Top with cilantro and green onion.