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.
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!
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.
