Yield: 6 to 8 Servings
Meatballs smothered in a delicious and rich sauce; nothing can beat those things! This recipe is what you just need today! With up to 8 servings, this dish can feed your entire family! Enjoy!
INGREDIENTS :
- 1/3 c coarsely chopped fresh parsley or basil leaves, plus more for serving
- 2 lbs. of ground chicken, preferably dark meat
- 1/2 c minced yellow onion
- 1/2 c panko breadcrumbs
- 3 cloves garlic, minced
- 2 (23- to 25 oz.) jars of marinara sauce (about 5 c total), divided
- 1 tsp dried oregano
- 2 large Eggs
- 1/2 tsp freshly ground black pepper
- 2 c shredded part-skim mozzarella cheese (optional)
- 1 tbsp kosher salt
- 1/3 c finely grated Parmesan cheese, plus more for serving
DIRECTIONS :
- Add 1/2 of the marinara sauce to the bottom of a 6-quart slow cooker.
- In a large mixing bowl, crack the eggs and whisk until smooth.
- Add the Parmesan cheese, salt, pepper, oregano, garlic, panko, basil, and onion into the bowl with the eggs. Whisk everything until well blended.
- Put the ground chicken, then mix all the ingredients with your clean hands until well incorporated.
- Add water into a medium mixing bowl.
- Make small meatballs out of the mixture about 1 1/2-inch each. Make sure to wet your hands with water to prevent the mixture from sticking.
- Add the meatballs into the slow cooker with the sauce. Add the rest of the marinara sauce on top.
- Cover and seal the slow cooker, then cook the meatballs for about 6 to 8 hours on a low setting.
- Scatter the shredded mozzarella cheese on top and cook for 15 more minutes.
- Garnish each serving with basil and more Parmesan cheese.
- Serve and enjoy!
Notes:
- You can make these meatballs the night before. Just put them in an airtight container and freeze them until ready to cook.
- Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the
- freezer. Reheat for a few minutes before serving again.
SLOW COOKER CHICKEN PARM MEATBALLS RECIPE
Yield:
6-8
Prep Time:
25 minutes
Cook Time:
8 hours
Total Time:
8 hours 25 minutes
Ingredients
- 1/3 c coarsely chopped fresh parsley or basil leaves, plus more for serving
- 2 lbs. of ground chicken, preferably dark meat
- 1/2 c minced yellow onion
- 1/2 c panko breadcrumbs
- 3 cloves garlic, minced
- 2 (23- to 25 oz.) jars of marinara sauce (about 5 c total), divided
- 1 tsp dried oregano
- 2 large Eggs
- 1/2 tsp freshly ground black pepper
- 2 c shredded part-skim mozzarella cheese (optional)
- 1 tbsp kosher salt
- 1/3 c finely grated Parmesan cheese, plus more for serving
Instructions
- Add 1/2 of the marinara sauce to the bottom of a 6-quart slow cooker.
- In a large mixing bowl, crack the eggs and whisk until smooth.
- Add the Parmesan cheese, salt, pepper, oregano, garlic, panko, basil, and onion into the bowl with the eggs. Whisk everything until well blended.
- Put the ground chicken, then mix all the ingredients with your clean hands until well incorporated.
- Add water into a medium mixing bowl.
- Make small meatballs out of the mixture about 1 1/2-inch each. Make sure to wet your hands with water to prevent the mixture from sticking.
- Add the meatballs into the slow cooker with the sauce. Add the rest of the marinara sauce on top.
- Cover and seal the slow cooker, then cook the meatballs for about 6 to 8 hours on a low setting.
- Scatter the shredded mozzarella cheese on top and cook for 15 more minutes.
- Garnish each serving with basil and more Parmesan cheese.
- Serve and enjoy!