Best Slow Cooker Chicken Meatballs In Tomato Sauce Recipes

TOMATO BASIL SLOW COOKER CHICKEN MEATBALLS

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.

CROCK-POT CHICKEN MEATBALLS IN TOMATO SAUCE

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.

SLOW COOKER MEATBALLS IN TOMATO SAUCE

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

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.