Chicken, Chicken Crockpot Recipe Meatball

Chicken Crockpot Recipe Meatball

Chicken Crockpot Recipe Meatball-Recipe 1

Ingredients

  • 2 (23- to 25-ounce) jars marinara sauce (about 5 cups total), divided
  • 2 large eggs
  • 1/2 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese, plus more for serving
  • 1/2 cup minced yellow onion
  • 1/3 cup coarsely chopped fresh parsley or basil leaves, plus more for serving
  • 3 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground chicken, preferably dark meat
  • 2 cups shredded part-skim mozzarella cheese (optional)

Instructions

  1. Pour half of the marinara sauce in a 6-quart or larger slow cooker; set aside.

  2. 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).

  3. 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.

  4. 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.

Chicken Crockpot Recipe Meatball-Recipe 2

Ingredients

Meatballs

  • 2lbs (907g) of ground chicken
  • 2 cloves of garlic crushed
  • Fresh Italian parsley, chopped (you can use regular parsley)
  • Pinch of salt
  • Ground Pepper
  • 1/2 cup (60g) of Panko breadcrumbs (you can also use regular or Italian seasoned breadcrumbs)
  • 2 eggs

Sauce

  • 2 cups (475ml) of crushed tomatoes
  • 3 tbsp of tomato paste
  • 1/2 cup (120ml) of marinara sauce (add more if you want it to be more “saucy”)*
  • 2 tbsp of Italian Herb Mix (I did my own with Basil, Oregano & Rosemary)
  • 1/2 teaspoon ground black pepper

Toppings

  • 1/3 cup (35g) grated Parmesan cheese, plus more for serving
  • 2 cups (200g) shredded mozzarella cheese (to top the meatballs and sauce at the end)
  • 1 tbsp Italian Herb Mix

Optional Add Pasta

  • 270g (9.5oz) of ricotta cheese
  • 1 egg
  • Penne pasta

Instructions

  1. Place all the ingredients for the sauce into the slow cooker and stir to combine.
  2. In a bowl combine ground chicken, Italian herb mix, garlic, salt, pepper, Italian parsley, egg and Panko breadcrumbs, mix to combine and then form into meatballs (amount will depend on the size you make them). **if you prefer you can cook the pasta (if adding) in the slow cooker, if you wish to do that add them in alternating layers with the meatballs and sauce at this step.
  3. Place the meatballs into the sauce
  4. Set slow cooker on low for 6 hours
  5. **If adding pasta do this step, otherwise go to step 7.** when the meatballs are close to being cooked, boil your pasta. I don’t “cooking” pasta in the slow cooker but you can try if you prefer.
  6. Stir the cooked pasta in with the meatballs and sauce.
  7. *Optional* Mix the ricotta with the egg and spoon this on to the top of the meatballs and sauce in the crockpot.
  8. Sprinkle the mozzarella and grated parmesan on top and season to taste with Italian herb mix, salt & pepper.
  9. Set the slow cooker to high and cook until the cheese is melted the grill/broil until cheese is melted and golden on top.
  10. Serve topped with chopped fresh Italian parsley.

Chicken Crockpot Recipe Meatball-Recipe 3

Ingredients

Chicken Meatballs

  • 2 large eggs
  • 2 pounds ground chicken
  • 1 cup plain panko bread crumbs
  • 1/4 cup grated onion
  • 2 teaspoons dried parsley
  • 1 teaspoon finely grated ginger root
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Sweet And Sour Sauce

  • 8 ounce can pineapple chunks in pineapple juice (not syrup)
  • 1/2 cup ketchup
  • 1/2 cup light soy sauce
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon minced garlic
  • 1 tablespoon cornstarch

For The Rest:

  • 2 to 3 bell peppers assorted colors, seeded and chopped into 1″ pieces
  • 3 green onions, thinly sliced on the diagonal
  • sesame seeds for garnish

Instructions

  1. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil and coat the foil with nonstick cooking spray.

  2. In a large bowl, lightly whisk the eggs. Add remaining meatball ingredients and stir well to combine then use your hands to work the mixture until everything is well incorporated. Shape the mixture into meatballs about 1 1/2″ in diameter and place them on the prepared baking sheet. Wet your hands, if needed, to make it easier to roll the sticky mixture. You should end up with 26 to 28 meatballs. Spray the tops of the meatballs lightly with non-stick cooking spray.

  3. Bake the meatballs for 15 to 18 minutes, until lightly browned. They don’t need to be completely cooked through at this point.

  4. Meanwhile, drain and reserve the juice from the can of pineapple chunks and set both the pineapple and the reserved juice aside.

  5. In a medium mixing bowl combine the ketchup, all but 2 tablespoons of the reserved pineapple juice (reserve 2 tablespoons for later), soy sauce, brown sugar, mirin, rice vinegar, ginger root, and garlic. Whisk to combine well.

  6. Spray the insert of a 6 quart slow cooker with non-stick cooking spray. Transfer the browned meatballs and the Sweet and Sour Sauce to the prepared slow cooker, stirring to coat the meatballs with sauce. Scatter the bell peppers and pineapple chunks over the top without stirring. Cover and cook on low for 2 hours. Remove the cover and stir to combine well, mixing the peppers and pineapple into the sauce. Combine the 2 tablespoons reserved pineapple juice with cornstarch in a small bowl and pour the slurry into the slow cooker and stir to combine. Cover and continue to cook for an additional 20 to 30 minutes until peppers are fork tender and the sauce is thickened.

  7. Garnish with the green onions and sesame seeds and serve over rice for dinner or transfer to a bowl and serve with toothpicks as a party appetizer

Chicken Crockpot Recipe Meatball-Recipe 4

You may also like...