Slow-Cooker Chicken Parmesan Meatballs

Slow-Cooker Chicken Parmesan Meatballs

Recipe Summary test

Active:30 minsTotal:3 hrs 30 minsServings:10

Nutrition Profile:



  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • ½ medium onion, grated
  • ¼ cup dry red wine
  • 2 cloves garlic, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt


  • 1 pound ground chicken or turkey
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese
  • ½ cup fine dry whole-wheat breadcrumbs (see Tip)
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 30 pearl-size fresh mozzarella balls


Instructions Checklist

  • Step 1To prepare sauce: Combine tomatoes, onion, wine, garlic, basil, oregano and salt in a 5- to 6-quart slow cooker.
  • Step 2To prepare meatballs: Combine ground chicken (or turkey), egg, Parmesan, breadcrumbs, basil, oregano, garlic powder and salt in a medium bowl. Pat 1 tablespoon of the seasoned meat into a disk and place a mozzarella ball in the center. Wrap the meat around the cheese and roll into a ball. Repeat with the remaining meat and cheese. Add the meatballs to the slow cooker.
  • Step 3Cover and cook on High for 3 hours or on Low for 6 hours.


Equipment: 5- to 6-quart slow cooker

Tip: Don’t toss your stale bread! Make your own breadcrumbs. Trim off any tough crusts and tear or cut the bread into pieces. Process in a food processor until coarse or fine crumbs form. To make dry breadcrumbs, spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. Use right away or freeze in an airtight container for up to 6 months. Thaw before using.

Nutrition Facts

Serving Size: 3 meatballs & 1/4 cup saucePer Serving: 163 calories; protein 13.7g; carbohydrates 7.4g; dietary fiber 1.8g; sugars 3.1g; fat 7.4g; saturated fat 3.1g; cholesterol 69.2mg; vitamin a iu 800.2IU; vitamin c 5.3mg; folate 6.5mcg; calcium 113.4mg; iron 2.2mg; magnesium 17mg; potassium 505.8mg; sodium 277.3mg; thiamin 0.1mg.Exchanges: 

1 lean protein, 1 vegetable, 1/2 medium-fat protein

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