Best Slow Cooker Chicken Meatballs In Tomato Sauce Recipes

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TOMATO BASIL SLOW COOKER CHICKEN MEATBALLS



Tomato Basil Slow Cooker Chicken Meatballs image

We love these crock pot meatballs. They are made with lean ground chicken, parmesan cheese, parsley, and oregano, and then cooked in a simple garlic and basil tomato sauce. Be sure to look at the notes section below for our tips on making them in advance! Serve these with pasta, spiralized noodles, vegetables, bread, or as an appetizer.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 7h30m

Yield Makes approximately 6 servings or about 18 meatballs

Number Of Ingredients 18

2 (28-ounce) cans crushed tomatoes
2 tablespoons tomato paste
1 medium onion, split in half
4 garlic cloves, minced (about 1 1/2 tablespoons)
2 tablespoons extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper flakes
1 large stem fresh basil sprig
Salt, to taste
1 pound ground chicken, see notes
1/3 cup (25 grams) panko bread crumbs
1/3 cup milk
1 large egg
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup)
2 tablespoons finely chopped parsley
3/4 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Add the tomatoes, tomato paste, halved onion, garlic, olive oil, bay leaf, red pepper flakes and the basil sprig to a slow cooker. Stir then add salt to taste - we use between 1/2 teaspoon and 1 teaspoon of salt, depending on the tomatoes. It will be cold, but you will get a good idea of whether or not the sauce is well seasoned.
  • Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Remove the onion, bay leaf and basil sprig. Taste then add additional salt as needed.
  • The meatballs can be prepared ahead of time, see notes below. Combine panko breadcrumbs and the milk in a large bowl. Wait 3 to 5 minutes until the breadcrumbs have absorbed most of the milk then whisk in the egg. Whisk in the parmesan cheese, parsley, oregano, salt, and the pepper.
  • Add the chicken and use a fork or your hands to then blend the chicken and the egg mixture together. The meatball mixture will be quite moist. Shape into one-inch meatballs, pressing no more than necessary. This recipe makes approximately 18 meatballs.
  • Once the tomato sauce has finished cooking and the onion has been removed, add the chicken meatballs. To add them, use a spoon or two forks to gently lower them into the sauce. Cover the tops of the meatballs by gently pushing sauce over each meatball. Cook on HIGH for 1 hour or until the meatballs are cooked through.

Nutrition Facts : ServingSize 1/6 of recipe (3 meatballs), Calories 304, Protein 21.7 g, Carbohydrate 26.6 g, Fiber 5.6 g, Sugar 13.3 g, Fat 14.2 g, SaturatedFat 3.8 g, Cholesterol 99.7 g, Sodium 1029.8 mg

CROCK-POT CHICKEN MEATBALLS IN TOMATO SAUCE



Crock-Pot Chicken Meatballs In Tomato Sauce image

Crock-Pot meatballs are easy to make and this version with ground chicken (or turkey) has a few less calories than the ground beef version without losing any flavor.

Provided by Wanda Simone

Categories     Side Dish

Time 4h

Number Of Ingredients 19

2 Tablespoons olive oil
1 onion (chopped)
2 garlic cloves (minced)
1 teaspoon dried basil
Pinch red pepper flakes
2 28-ounce cans of crushed tomatoes (Tomato Sauce also works)
2 Tablespoons dried parsley
1 1/2 teaspoon salt
1 teaspoon ground black pepper
2 pounds ground chicken or turkey
1 cup bread crumbs
1/2 cup chopped onion
1/2 cup freshly grated Parmesan cheese
1/4 cup milk
1 large egg (beaten)
1 clove garlic (minced)
2 teaspoons dried parsley
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • In a large pot, heat 2 Tablespoons olive oil over medium heat.
  • Add a chopped onion, 2 garlic cloves (minced, 1 teaspoon dried basil and a pinch red pepper flakes.
  • Saute until the onion is softened, about 5 minutes.
  • Add 2 28-ounce cans of crushed tomatoes, 2 Tablespoons dried parsley, 1½ teaspoons salt and 1 teaspoon ground black pepper
  • Simmer on low for 45 minutes.
  • In a large bowl, combine 2 pounds ground chicken (turkey or beef), 1 cup bread crumbs, 1/2 cup grated Parmesan cheese, ¼ cup milk, 2 teaspoons dried parsley, ½ cup chopped onion, 1 large egg (beaten), 1 clove garlic (minced), 1½ teaspoons salt, and ½ teaspoon ground black pepper.
  • Mix well.
  • Form 1 to 2 inch balls from the mixture.
  • Add a single layer of meatballs to the bottom of the slow cooker.
  • Spoon half of the sauce over the top of the meatballs.
  • Put any remaining meatballs on top of the first layer and cover with the remaining sauce.
  • Cook the meatballs on high for 3 hours, or until no longer pink in the middle.

Nutrition Facts : ServingSize 1 meatball, Calories 79 kcal, Carbohydrate 6.4 g, Protein 6.3 g, Fat 3.6 g, Cholesterol 27.5 mg, SaturatedFat 1 g, Sodium 335.2 mg, UnsaturatedFat 2.3 g

SLOW COOKER MEATBALLS IN TOMATO SAUCE



Slow Cooker Meatballs in Tomato Sauce image

This easy slow cooker meatball recipe uses a blend of beef and Italian turkey sausage for a lightened-up version that still makes a flavorful, juicy meatball. Perfect for a weeknight dinner served over pasta or with toothpicks at tailgating party!

Provided by Summer Miller

Categories     Appetizer     Dinner     Slow Cooker

Time 8h30m

Yield 40

Number Of Ingredients 22

For the sauce:
1 28-oz can crushed tomatoes
1 15-oz can crushed tomatoes or tomato sauce
3/4 medium onion, finely diced
1 bay leaf
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
For the meatballs:
3/4 cup bread crumbs
1/2 cup milk
4 cloves minced garlic
1/4 medium onion, finely diced
1/4 cup chopped fresh parsley leaves
1 3/4 teaspoon freshly ground pepper
1 3/4 teaspoon kosher salt
1 teaspoon dried oregano
1/2 cup shredded Pecorino Romano or Parmesan cheese
1 large egg
1 pound 90/10 ground beef
1 pound ground Italian turkey sausage

Steps:

  • Cover and cook: Secure the lid to your slow cooker and let it cook for as little as 5 hours on high or as many as 8 to 10 hours on low.
  • Serve: Serve these over spaghetti, on a hoagie bun for a meatball sandwich, or as a party appetizer on their own. If you want to thicken the sauce, you can transfer it to a skillet set over medium-high heat and reduce it until it reaches your desired consistency. If the sauce has some fat floating on the top, just stir it in.

SLOW-COOKER ITALIAN MEATBALLS



Slow-Cooker Italian Meatballs image

These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Two 28-ounce cans whole plum tomatoes
One 6-ounce can tomato paste
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, crushed and peeled
2 bay leaves
Kosher salt
1 small onion, cut into chunks
1 small carrot, cut into chunks
1 celery stalk, cut into chunks
1/2 cup fresh Italian parsley leaves
2 cloves garlic, crushed and peeled
1 pound 90 percent lean ground beef
1 pound ground pork
2 large eggs
3/4 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan
Kosher salt

Steps:

  • For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
  • For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.

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