Crockpot Chicken Parm Meatballs

At its core, slow cooking involves using low heat over an extended period, typically in a crockpot or slow cooker, to prepare food. This method offers several benefits, particularly when it comes to meat dishes. Slow cooking breaks down tougher cuts of meat, rendering them tender and juicy, while also allowing spices and herbs to infuse the dish with robust flavors.

Discover the joy of Slow-Cooked Chicken Parmesan Meatballs, a family-friendly meal that combines convenience with comfort food. This recipe features tender ground chicken meatballs simmered in a rich marinara sauce, all prepared effortlessly in a slow cooker. Ideal for busy evenings, you'll love the mouthwatering aroma and flavors that develop as the dish cooks. Perfect over pasta or in a sub sandwich, this delightful twist on a classic will quickly become a household favorite. Enjoy a hearty, satisfying meal that brings everyone together!

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Ingredients

For the Meatballs:

1 lb (450g) ground chicken

1/2 cup (50g) Italian seasoned breadcrumbs

1/4 cup (25g) grated Parmesan cheese

1/4 cup (15g) fresh parsley, finely chopped

1 large egg

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp dried basil

For the Sauce:

1 jar (28 oz or 800g) marinara sauce (store-bought or homemade)

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional, for added heat)

For the Topping:

1 cup (100g) shredded mozzarella cheese

Extra grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions

Prepare the Meatballs:

In a large mixing bowl, combine the ground chicken with breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, pepper, oregano, and basil. Using your hands or a fork, mix until the ingredients are just combined, being careful not to overmix as this can make the meatballs tough.

Shape the Meatballs:

Using a tablespoon, portion out the mixture and roll it into balls, approximately 1 to 1.5 inches in size. Continue until all the mixture has been formed into meatballs, yielding about 20 meatballs.

Brown the Meatballs (Optional):

For an enhanced flavor, heat a skillet over medium heat and add a splash of olive oil. Brown the meatballs for 4-5 minutes, turning them to achieve a golden crust on all sides. This step is optional but adds a depth of flavor to the final dish.

Prepare the Sauce:

In a separate bowl, mix the marinara sauce with the Italian seasoning and red pepper flakes, if you're opting for some heat.

Combine in the Crockpot:

Arrange the meatballs at the bottom of the crockpot. Pour the prepared marinara sauce over the meatballs, making sure they are fully submerged to absorb the flavors.

Cook:

Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are fully cooked and have reached an internal temperature of 165°F (74°C).

Add Cheese:

Approximately 15 minutes before you're ready to serve, sprinkle the shredded mozzarella cheese over the top of the meatballs. Cover and allow the cheese to melt beautifully.

Serve:

Once the cheese is melted and bubbly, serve the meatballs hot over a bed of cooked pasta or in sub sandwich rolls for a hearty meal. Top with extra grated Parmesan and garnish with fresh basil leaves for a vibrant finish.

Prep Time, Total Time, Servings:

15 minutes | 5 hours | 4 servings

- Presentation Tips: For an appealing presentation, serve the meatballs in a large bowl with pasta underneath, and drizzle some marinara sauce over the top. Garnish with the fresh basil and extra cheese to make the dish visually enticing.