Want the cheesy, tomato-y goodness of chicken Parmesan without all the breading and frying? With the help of ground chicken and the slow cooker, you can make these juicy meatballs instead.
You'll end up with all the comforting flavors of chicken Parm, in cute meatball form — ready to be stuffed into rolls as subs or ladled onto pasta or soft, creamy polenta.
After making the meatballs with both all white meat and all dark meat ground chicken, the dark meat won hands-down for its juicy texture and meatier flavor. Make the base of the meatballs — herbs, onions, panko, Parmesan, and eggs — before adding in the ground meat so that you don't overwork the meat and end up with tough meatballs.
Make-Ahead Meatballs
Besides the fact that the meatballs in sauce freeze beautifully (skip the mozzarella for right before serving if you plan on freezing the leftovers), there are a lot of other make-ahead possibilities. Form the meatballs, place on a baking sheet, and freeze until you're ready to throw them in the slow cooker. You can also assemble the meatballs and sauce right in the slow cooker the night before and stash it in the insert in the fridge. Just turn on the slow cooker the next morning before you head out the door.
Slow Cooker Chicken Parm Meatballs
Makes about 32 (1 1/2-inch) meatballs; serves 6 to 8
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)
Pour half of the marinara sauce in a 6-quart or larger slow cooker; set aside.
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