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.
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 (optional)
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 (optional)
1 tablespoon chopped fresh parsley
1 large clove garlic, minced
½ teaspoon salt
ground black pepper to taste
Directions:
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.
