Tomato Basil Slow Cooker Chicken Meatballs Food
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
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
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