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Turn classic chicken parm into meatballs with this easy load-and-go appetizer recipe with a cheesy surprise inside. Making meatballs for a party? Switch your crock pot to warm for serving all party long. Source: EatingWell.com, February 2017

Devon O'Brien




Instructions Checklist
  • To prepare sauce: Combine tomatoes, onion, wine, garlic, basil, oregano and salt in a 5- to 6-quart slow cooker.

  • To 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.

  • Cover 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

163 calories; 7.4 g total fat; 3.1 g saturated fat; 69 mg cholesterol; 277 mg sodium. 506 mg potassium; 7.4 g carbohydrates; 1.8 g fiber; 3 g sugar; 13.7 g protein; 800 IU vitamin a iu; 5 mg vitamin c; 6 mcg folate; 113 mg calcium; 2 mg iron; 17 mg magnesium;


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