SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE
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.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 1559.4 mg, Sugar 0.9 g
TOMATO BASIL SLOW COOKER CHICKEN MEATBALLS
We love these crock pot meatballs. They are made with lean ground chicken, parmesan cheese, parsley, and oregano, and then cooked in a simple garlic and basil tomato sauce. Be sure to look at the notes section below for our tips on making them in advance! Serve these with pasta, spiralized noodles, vegetables, bread, or as an appetizer.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 7h30m
Yield Makes approximately 6 servings or about 18 meatballs
Number Of Ingredients 18
Steps:
- Add the tomatoes, tomato paste, halved onion, garlic, olive oil, bay leaf, red pepper flakes and the basil sprig to a slow cooker. Stir then add salt to taste - we use between 1/2 teaspoon and 1 teaspoon of salt, depending on the tomatoes. It will be cold, but you will get a good idea of whether or not the sauce is well seasoned.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Remove the onion, bay leaf and basil sprig. Taste then add additional salt as needed.
- The meatballs can be prepared ahead of time, see notes below. Combine panko breadcrumbs and the milk in a large bowl. Wait 3 to 5 minutes until the breadcrumbs have absorbed most of the milk then whisk in the egg. Whisk in the parmesan cheese, parsley, oregano, salt, and the pepper.
- Add the chicken and use a fork or your hands to then blend the chicken and the egg mixture together. The meatball mixture will be quite moist. Shape into one-inch meatballs, pressing no more than necessary. This recipe makes approximately 18 meatballs.
- Once the tomato sauce has finished cooking and the onion has been removed, add the chicken meatballs. To add them, use a spoon or two forks to gently lower them into the sauce. Cover the tops of the meatballs by gently pushing sauce over each meatball. Cook on HIGH for 1 hour or until the meatballs are cooked through.
Nutrition Facts : ServingSize 1/6 of recipe (3 meatballs), Calories 304, Protein 21.7 g, Carbohydrate 26.6 g, Fiber 5.6 g, Sugar 13.3 g, Fat 14.2 g, SaturatedFat 3.8 g, Cholesterol 99.7 g, Sodium 1029.8 mg
CROCK-POT CHICKEN MEATBALLS IN TOMATO SAUCE
Crock-Pot meatballs are easy to make and this version with ground chicken (or turkey) has a few less calories than the ground beef version without losing any flavor.
Provided by Wanda Simone
Categories Side Dish
Time 4h
Number Of Ingredients 19
Steps:
- In a large pot, heat 2 Tablespoons olive oil over medium heat.
- Add a chopped onion, 2 garlic cloves (minced, 1 teaspoon dried basil and a pinch red pepper flakes.
- Saute until the onion is softened, about 5 minutes.
- Add 2 28-ounce cans of crushed tomatoes, 2 Tablespoons dried parsley, 1½ teaspoons salt and 1 teaspoon ground black pepper
- Simmer on low for 45 minutes.
- In a large bowl, combine 2 pounds ground chicken (turkey or beef), 1 cup bread crumbs, 1/2 cup grated Parmesan cheese, ¼ cup milk, 2 teaspoons dried parsley, ½ cup chopped onion, 1 large egg (beaten), 1 clove garlic (minced), 1½ teaspoons salt, and ½ teaspoon ground black pepper.
- Mix well.
- Form 1 to 2 inch balls from the mixture.
- Add a single layer of meatballs to the bottom of the slow cooker.
- Spoon half of the sauce over the top of the meatballs.
- Put any remaining meatballs on top of the first layer and cover with the remaining sauce.
- Cook the meatballs on high for 3 hours, or until no longer pink in the middle.
Nutrition Facts : ServingSize 1 meatball, Calories 79 kcal, Carbohydrate 6.4 g, Protein 6.3 g, Fat 3.6 g, Cholesterol 27.5 mg, SaturatedFat 1 g, Sodium 335.2 mg, UnsaturatedFat 2.3 g
SLOW COOKER TURKEY MEATBALLS IN TOMATO SAUCE
These slow cooker turkey meatballs in tomato sauce are a great alternative to traditional beef meatballs. Can be served over pasta or make meatball sandwiches with sauteed onions and peppers with melted Italian cheese over the top. Fantastic!
Provided by Cheryl
Categories World Cuisine Recipes European Italian
Time 4h25m
Yield 6
Number Of Ingredients 10
Steps:
- Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
- Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
- Combine diced tomatoes and marinara in a second bowl; set aside.
- Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
- Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 41.1 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 6.4 g, Protein 29.8 g, SaturatedFat 3.5 g, Sodium 1281.2 mg, Sugar 16.1 g
SLOW-COOKER KOFTE IN TOMATO-LIME BROTH
While you're at the beach, at work or doing anything at all, these bright, light, brothy meatballs can be stewing in the slow cooker. They are made in the style of kofte (from the Persian word meaning "grind"), in which ground meat is combined with lots of herbs and ground spices. Yogurt adds moisture and tang, but you don't need another binder or to brown the meat first. As the meatballs slowly cook, their juices mingle with the tomatoes to create a rich but tart broth. Eat with grains (bulgur wheat, farro, rice), couscous, noodles or pita. For a stovetop version, see the Tip.
Provided by Ali Slagle
Categories dinner, meatballs, main course
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to peel the rind off the lime in wide strips. Add the rind to a 6- to 8-quart slow cooker, along with the garlic and ¼ cup water. (Reserve the lime.)
- In a large bowl, stir together the herbs, yogurt, turmeric, 2 teaspoons salt and 1 teaspoon black pepper. Add the meat and use your hands to combine. Form the meat into 8 balls (roughly 4½ ounces each) and add to the slow cooker in a single layer. If they don't fit in one layer, add a few tomatoes to buffer the meatballs from one another, then add another layer of meatballs. Add the cherry tomatoes, season with salt and pepper, then cover and cook on low until the meatballs are cooked through, 3 to 4 hours.
- Transfer the meatballs to plates, then remove and discard the garlic and lime peel. Burst most of the tomatoes by smashing them on the side of the slow cooker with a spoon. Squeeze the reserved lime into the slow cooker, then season to taste with salt, pepper and sugar. (The sugar helps compensate for too-tart tomatoes.) Spoon the tomatoes and broth on top of the meatballs, along with more fresh herbs.
SLOW COOKER MEATBALLS AND SAUCE
Taken from The Everyday Low-Carb Slow Cooker Cookbook "The meatballs cook right in the sauce, making it especially rich and robust. If you like, serve with spaghetti squash 'spaghetti' or low-carb pasta."
Provided by Tarbean
Categories Veal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper); set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water).
- Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay).
- Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.
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- Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly.
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