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.
228-ouncecans of crushed tomatoesTomato Sauce also works
2Tablespoonsdried parsley
1 ½teaspoonsalt
1teaspoonground black pepper
Meatballs:
2poundsground chicken or turkey
1cupbread crumbs
½cupchopped onion
½cupfreshly grated Parmesan cheese
¼cupmilk
1largeeggbeaten
1clovegarlicminced
2teaspoonsdried parsley
1 ½teaspoonssalt
½teaspoonground black pepper
Instructions
Tomato sauce
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.
Meatballs
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.
Combine and cook
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.
Notes
Using your hands to combine the meatball mixture ensures that the ingredients are evenly distributed throughout.
A round Tablespoon measuring spoon works well for making consistently-sized and round meatballs.
Lining the Crock-Pot with a slow cooker liner will make cleaning up so much easier. You can find them HERE* (on Amazon).
These chicken meatballs can easily stay in the slow cooker on "Warm" setting for a couple of hours, making them a great option for parties.
To make a day or two ahead of time, make the tomato sauce and meatballs and store separately in the refrigerator. Then combine and cook in the slow cooker as described for 4 hours.