Slow-Cooker Chicken Parmesan Meatballs
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
Ingredients
Directions
Tips
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 sauce
Per 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
