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Slow Cooker Chicken Meatballs
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Chicken Meatballs in Tomato Basil Sauce + Thoughts on Family Time

Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4
Calories 499kcal

Ingredients

  • ½ cup panko bread crumbs
  • ½ cup milk
  • 1 ½ pounds ground chicken
  • 1 egg
  • 2 teaspoons dried parsley
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon jarred minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 oz fresh mozzarella pearls
  • 24 oz jar Bertolli Tomato & Basil sauce (or your favorite flavor)
  • Fresh grated Parmesan cheese optional
  • Fresh chopped parsley optional

Instructions

  • Stir together panko and milk and let soak for 5 minutes
  • Add panko mixture to chicken, egg, garlic and seasonings in bowl
  • Mix by hand until well blended then form into 8-10 meatballs
  • Use your thumb to make a small hole in the meatball and place 2-3 mozzarella pearls inside
  • Wrap the meatball back around and seal well so that none of the mozzarella is exposed
  • Place meatballs on foil lined cookie sheet and place under broiler on high for 5-10 minutes or until lightly browned on top (watch closely)
  • Transfer to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Heat sauce and serve over meatballs or add sauce to slow cooker with meatballs on high for the last hour of cooking
  • Garnish with fresh Parmesan cheese and parsley or as desired

Notes

If pressed for time, you can skip the step for broiling the meatballs. This gives it a nice crust and browns the meatballs but is not required.

Nutrition

Calories: 499kcal | Carbohydrates: 25g | Protein: 40g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 199mg | Sodium: 1137mg | Potassium: 1503mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1110IU | Vitamin C: 8.4mg | Calcium: 229mg | Iron: 3.1mg