Tomato Basil Slow Cooker Chicken Meatballs Food

SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE

Slow Cooker Chicken Meatballs in Tomato Sauce image

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

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

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 Chicken Meatballs In Tomato Sauce image

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

Ingredients

2 Tablespoons olive oil
1 onion (chopped)
2 garlic cloves (minced)
1 teaspoon dried basil
Pinch red pepper flakes
2 28-ounce cans of crushed tomatoes (Tomato Sauce also works)
2 Tablespoons dried parsley
1 1/2 teaspoon salt
1 teaspoon ground black pepper
2 pounds ground chicken or turkey
1 cup bread crumbs
1/2 cup chopped onion
1/2 cup freshly grated Parmesan cheese
1/4 cup milk
1 large egg (beaten)
1 clove garlic (minced)
2 teaspoons dried parsley
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

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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Web Jan 21, 2020 To make the meatballs, crack the eggs into a large mixing bowl and whisk them lightly. Add the chicken, bread crumbs, Parmesan, …
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To make the meatballs, crack the eggs into a large mixing bowl and whisk them lightly. Add the chicken, bread crumbs, Parmesan, onion, garlic, parsley, basil, salt and pepper, and using your hands, mix and knead the mixture to combine it well.
Form the mixture into twenty-eight meatballs about 1½- inches in diameter. The mixture will be a bit sticky, so wet your hands as needed to make rolling the meatballs easier. Place the meatballs on a foil-lined baking sheet, and cover them with another sheet of foil. Refrigerate for at least 1 hour or more. The meatballs can be prepared in advance and refrigerated for up to 24 hours.
To make the sauce, add the tomatoes, marinara, water, onion, garlic, Italian seasoning, red pepper flakes, salt and pepper to the slow cooker. Cover and cook for 1 hour on HIGH.
When the sauce is done, place the refrigerated meatballs into the sauce, reshaping them into nice balls as you add them. Spoon the sauce over any exposed meatballs so that they are all immersed in sauce. Cover and cook for 4 to 6 hours on LOW, until the meatballs are thoroughly cooked. Avoid stirring the meatballs during cooking to help them keep their shape.

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.

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.

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