If I didn’t mention it in my last crock pot meatballs post, I’m obsessed with making meatballs in the crockpot. To me they are the perfect food! I mean, come on, you can eat them for appetizers, you can make them different sizes, they go with all kinds of sides and best of all you can make them in so many ways! Plus the leftovers can go in sandwiches or wraps. Or hey, you can even eat them for breakfast! I really hope you like meatballs too (or at least you are not opposed to them) because I have a bazillion meatball recipes to share with you (or something like that).
I was looking for Crock Pot Chicken Parmesan Meatballs and came across this recipe – http://www.dinneralovestory.com/chicken-parm-meatballs/. It looked awesome, but I knew I could never make them in the oven (see this post http://slowcookergourmet.net/2013/11/19/crockpot-turkey-goat-cheese-meatball-sandwiches/).
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Whenever I do meatballs in the crock pot they seem to be fool proof. When I make them in the oven they come out dry and shriveled up no matter how exactly I follow the instructions. Does anyone know why? If so please tell me….. I don’t like it when my meals are big fails.
Anyway, I decided that I needed to modify the Chicken Parmesan Meatball recipe I found so that I could make it in the crockpot. I also prefer to make my meatballs without bread crumbs most of the time so instead I use oats. I’m not sure why but I always find the taste of the breadcrumbs overpowering. Feel free to make these either way you prefer.
I must say this was the second time I made these and they were by far the best meatballs I have ever made. They were perfect! Perfect!! Last time I served them with spaghetti squash (cooked in the crock of course) and this time with just plain spaghetti noodles. Wonderful either way!
- 1 pound ground chicken
- 1 egg
- 1/2 cup old fashioned oats
- 1/2 cup Parmesan cheese
- 1 teaspoon chopped garlic
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon lemon pepper seasoning
- 1 tablespoon dried onion flakes
- 1 tablespoon dried parsley
- One jar of your favorite pasta sauce
- Fresh mozzarella I used the little mozzarella balls from Trader Joe's
- Spray crock with olive oil
- Mix all ingredients except pasta sauce and mozzarella cheese in bowl just until evenly mixed
Form meat into golf ball-sized rounds and place in single layer in crock
- Cook on high for 4 hours or low for 6 hours
- During the last 30 - 60 minutes pour in pasta sauce and top each meatball with a little slice of cheese and heat until just melted
Adapted from: http://www.dinneralovestory.com/chicken-parm-meatballs/
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Jennifer,
These look great and I’m planning to try them this week. Can you tell me whether you use all white meat ground chicken or a mixture of white and dark?
I’m excited to try these; thanks so much for taking the time to share! 🙂
I’m pretty sure what I used was a mixture of white and dark but all white meat would work just as well! Since they are in the crock they just don’t dry out like they would in the oven. I hope you like them!! Let me know how they turn out!
It would never have occurred to me to make meatballs in a crock pot! Makes sense really since I sometimes make them and drop them right into a vat o’ sauce to cook. That’s how I grew up doing it, but some in my crew prefer their meatballs crusty on the outside, so I’ve started either baking them or pan-frying them to get that crusty outside, then adding them to the sauce to finish cooking through. I’ve never used oatmeal either, but I can’t wait to try that! As for them drying out when baking, I think it’s just a matter of ingredients. I always add a little tomato paste or something for moisture. For chicken, a little mayo would be a good way to go – that’s great for moist chicken burgers! I’ve got a spaghetti squash sitting on the counter waiting to be used. Since you mentioned that, I might have to make this in the next day or two. 🙂
Thanks!! The mayo in the chicken meatballs sounds really good! MMMMM…spaghetti squash. Let me know how it turns out 🙂
Great idea for a flavor pairing! These look delish.
Thanks 🙂
These look delicious! My family loves meatballs. These are such a great alternative to the typical meatball and making them in the crock pot is definitely something I can appreciate. I’ll be pinning this recipe. I’d love for you to link this up to the Thursday S.T.Y.L.E. Link Party I cohost! http://addicted2diy.com/2014/02/06/thursday-s-t-y-l-e-link-party-6/
Thanks!! I’m all linked up 🙂
YUM!! I’m dying to make these! Awesome recipe. I just pinned 🙂 Thanks so much for linking up at Thursday STYLE!
Thanks!! One of our family favorites! And..thanks for hosting 🙂
I’m so glad you linked these up to the Thursday S.T.Y.L.E. Link Party! I’ve got these on my list of dinner ideas and I am going to be making it soon! We hope that you will stop by again tomorrow night!
Jennifer,
I’m not sure if your comment was rhetorical about the dryness of foods when cooked in an oven vs. Crock-pot but typically, it is because your oven cooks via dry heat (as food steams, a lot of the moisture evaporates) and your Crock-pot typically steams foods as a result of reduced loss of moisture – it’s cooking in a smaller, lower heat environment and as steam condensates on the lid, it drops back onto the food.
Makes sense!! Thanks!
😉 You are very welcome!
Hi Jennifer!
These look amazing! I am planning on making them tomorrow. How many meatballs does this recipe make?
Thanks!
Thanks! If you make them about golf ball sized then you should get around 8 (give or take) from a pound of chicken.
Have you ever doubled this recipe? We’re there any problems, if so??
I have not but I think as long as you have a large enough slow cooker it should be just fine! Probably 6 quart or larger?
Have you tried stuffing the meatball with a piece of mozzarella. I was curious if it would melt out during cooking.
I haven’t but I know people do sometimes. I might just have to try it 🙂
This is the exact recipe I use with the exception that I add 2 cloves of garlic and a 1/2 tsp of sage. I have baked them and also browned them before adding them to my sauce and they seem to work fine for me both ways. I will have to try them in the slow cooker to.
P.S. You have great recipes, pictures and content on you blog!
Thanks so much!!
This looks really good. I’ve never made chicken meatballs, can’t wait to try. I have always used Rice Krispies instead of oatmeal or bread crumbs. It makes for a light texture. I think I will try the mayo trick, too. Thanks for the recipe!
I’ve never used rice krispies for meatballs, I might have to give that a try sometime! Hope you enjoy these, Linda!
Hi I’m totally going to try this receipt!!! I am making my baby meatballs and this will work great bc they will be nice and a soft for her. One question besides the spray of olive oil in croc pot you don’t add anything else in the pot? No liquid?? I’ve made meatballs before in the croc pot but it called for Tomato sauce. I don’t want that for my baby, so this sounds great if I’m reading it right!
Hi Danielle! Yes, they should be good without the added sauce. The sauce generally serves as a way to add moisture or mix with some of the juices, but in this case you should be good without it!