Ingredients
Scale
- 1/4 cup panko breadcrumbs
- 1/4 cup milk
- 1/2 cup grated parmesan cheese
- 1 pound ground chicken
- 1 egg
- 1 teaspoon jarred minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon pepper seasoning
- 24 oz tomato basil pasta sauce
- 2 oz fresh mozzarella
- 1/4 cup shredded parmesan
Instructions
- Combine panko breadcrumbs and milk in a bowl; let sit for 5 minutes.
- Mix the soaked panko with ground chicken, egg, garlic, onion powder, parsley, salt, and lemon pepper until just combined.
- Shape the mixture into golf-ball-sized meatballs and place them in a single layer in the slow cooker.
- Cover and cook on high for 4 hours or low for 8 hours.
- In the last hour, pour the pasta sauce over the meatballs, add mozzarella slices on top, and sprinkle with shredded parmesan. Continue cooking until melted.
Notes
Feel free to use different types of cheese if desired.
These meatballs freeze well—store in airtight containers after cooking for up to 3 months.
Serve with spaghetti or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 8 hours on low
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball (approximately)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg