Go Back
Chicken Parmesan Meatballs
Andre Lewis

Chicken Parmesan Meatballs

Chicken Parmesan works better as meatballs here than as breaded cutlets that would go soggy. Parmesan and breadcrumbs keep the lean chicken tender, and mozzarella melts over the finished pot. The meatballs cook in sauce but still need a quick broil for browned tops.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs ground chicken
  • 3/4 cup plain breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 large egg
  • 1/3 cup whole milk
  • 2 garlic cloves minced
  • 1 tsp dried basil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cans 28 oz each crushed tomatoes
  • 1 tsp dried oregano
  • 1 1/2 cups shredded low-moisture mozzarella cheese

Method
 

  1. Mix the chicken, breadcrumbs, Parmesan, egg, milk, garlic, basil, salt and pepper just until combined.
  2. Shape the mixture into 20 meatballs and arrange them on a parchment-lined sheet pan.
  3. Broil until the tops are lightly browned and the meatballs hold their shape, 5 to 6 minutes; they will not be cooked through.
  4. Stir the tomatoes and oregano in a 6-quart slow cooker and nestle the meatballs into the sauce.
  5. Cover and cook on low until the centers reach 165°F, 3 1/2 to 4 hours.
  6. Scatter the mozzarella over the meatballs, cover and cook on high until melted, 10 minutes.
  7. Spoon the meatballs and thick tomato sauce into shallow bowls.