• 1 Rating

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.

Devon O'Brien
Source: EatingWell.com, February 2017


Recipe Summary

30 mins
3 hrs 30 mins




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; protein 13.7g 27% DV; carbohydrates 7.4g 2% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 3.1g; fat 7.4g 12% DV; saturated fat 3.1g 15% DV; cholesterol 69.2mg 23% DV; vitamin a iu 800.2IU 16% DV; vitamin c 5.3mg 9% DV; folate 6.5mcg 2% DV; calcium 113.4mg 11% DV; iron 2.2mg 12% DV; magnesium 17mg 6% DV; potassium 505.8mg 14% DV; sodium 277.3mg 11% DV; thiamin 0.1mg 7% DV.


1 Ratings
  • 5 star values: 1
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