Slow Cooker Chicken Meatballs in Tomato Sauce recipe

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Ingredients

5 cups crushed and strained tomatoes (such as Aurora®)
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon salt
1 pinch red pepper flakes
ground black pepper to taste
1 pound lean ground chicken
1 large egg
½ cup fresh bread crumbs
½ cup finely grated Parmesan cheese
¼ cup grated onion
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 large clove garlic, minced
½ teaspoon salt
ground black pepper to taste

Nutrition Info

368.5 calories
carbohydrate: 27.9 g
cholesterol: 121.1 mg
fat: 13.4 g
fiber: 6.6 g
protein: 37.5 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1559.4 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.

  2. Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce, do not stir.

  3. Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

Recipe Yield

4 servings

Recipe Note

These slow cooker meatballs are Italian style but with a twist, ground chicken instead of beef. Serve over pasta of your choice or use the meatballs and sauce to make a sub. Leftover sauce freezes well.

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