Slow Cooker Chicken Parmesan Meatballs (Printable Version)
Moist chicken meatballs simmered with parmesan, tomato sauce, and gooey cheese for an easy Italian-style main.
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# Ingredients:
01 -
1/4 cup panko bread crumbs
02 -
1/2 cup grated Parmesan cheese
03 -
1 pound ground chicken
04 -
1 egg
05 -
1/4 cup milk
06 -
1 teaspoon jarred minced garlic
07 -
1 teaspoon onion powder
08 -
1 teaspoon dried parsley
09 -
1/2 teaspoon Kosher salt
10 -
1/2 teaspoon lemon pepper seasoning
11 -
24 ounces tomato basil pasta sauce
12 -
2 ounces fresh mozzarella cheese
13 -
1/4 cup shredded Parmesan cheese
# Steps:
01 -
Mix panko bread crumbs with milk and let set for 5 minutes.
02 -
Mix the soaked panko, grated Parmesan cheese, ground chicken, egg, minced garlic, onion powder, dried parsley, Kosher salt, and lemon pepper seasoning in a bowl until evenly combined. Do not overmix.
03 -
Shape the mixture into golf ball-sized meatballs and place them in a single layer in the slow cooker (about 8 meatballs).
04 -
Cook on high for 4 hours or on low for 8 hours.
05 -
In the last hour of cooking, pour the tomato basil pasta sauce over the meatballs. Top each meatball with a slice of fresh mozzarella and a sprinkle of shredded Parmesan cheese. Cook on high until the cheese melts and the dish is heated through.
# Notes:
01 -
Do not over-mix the meat mixture to avoid tough meatballs.
02 -
You can substitute ground chicken with ground beef or turkey.
03 -
The recipe can be doubled, but use a 5-quart or larger slow cooker for best results.
04 -
Meatballs can be made ahead and frozen prior to cooking. Freeze them in a single layer on a cookie sheet, transfer to a bag, and store for up to 3 months. Thaw before cooking.