Slow Cooker Chicken Parm Meatballs
Servings 6 to 8 Makes about 32 (1 1/2-inch) meatballs
Ingredients
- 2 (23- to 25-ounce) jar marinara sauce (about 5 cups total), divided
- 2 large eggs
- 1/2 cup panko breadcrumbs 1/3
- 1/3 cup parmesan cheese finely grated, plus more for serving
- 1/2 cup yellow onion minced
- 1/3 cup parsley or basil leaves, coarsly chopped, plus more for serving
- 3 cloves garlic minced
- 1 tbs kosher salt
- 1 tsp oregano dried
- 1/2 tsp pepper freshly ground
- 2 cups fresh mozzarella cheese optional
Instructions
- Pour half of the marinara sauce in a 6-quart or larger slow cooker; set aside.
- Place the eggs in a large bowl and whisk with a fork to break them up. Add the panko, Parmesan, onion, parsley or basil, garlic, salt, oregano, and pepper and stir to evenly moisten and combine. Add the ground chicken and, using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
- Fill a medium bowl with water. Form the meat mixture into 1 1/2-inch meatballs (2 tablespoons each), wetting your hands in the bowl of water as necessary to keep the mixture from sticking. As each meatball is formed, place in the sauce (you will have about 1 1/2 layers of meatballs). Pour the remaining marinara sauce evenly over the meatballs.
- Cover and cook on the LOW setting until the meatballs are cooked through and the flavors meld, 6 to 8 hours. Sprinkle with the mozzarella cheese and cook covered in the last 15 minutes if desired. Sprinkle with more parsley or basil and serve with more Parmesan.
Notes
Slow Cooker Chicken Parm Meatballs
Make ahead: The meatballs can be formed and frozen on a baking sheet before cooking. Transfer the frozen meatballs to a freezer bag and cook directly from the freezer. The meatballs and sauce can also be assembled in the slow cooker and refrigerated overnight before cooking.
Broiling the meatballs: Broil the meatballs before cooking to give your sauce more flavor. Broil on a rimmed baking sheet, flipping the meatballs once or twice, until they are browned on all sides before placing in the slow cooker.
Smaller slow cookers: Halve this recipe to make in smaller slow cookers.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
