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, then allow to sit for 5 minutes.
- In a larger bowl, add the soaked panko and mix with ground chicken, egg, garlic, onion powder, parsley, salt, and lemon pepper until well combined.
- Shape the mixture into meatballs, about the size of a golf ball, and place them in a single layer in the slow cooker.
- Cook on high for 4 hours or low for 8 hours.
- In the last hour of cooking, pour in the tomato basil sauce, place a slice of mozzarella on each meatball, and sprinkle with shredded parmesan. Continue cooking until the cheese is melted and heated through.
Notes
Ensure the meatballs are evenly sized for uniform cooking.
Feel free to substitute ground turkey for a lighter option.
Serve over pasta or with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg