Slow Cooker Stuffed Chicken Meatballs 

Don't get me wrong, I am grateful to have my family safe, healthy and all under one roof. However, cooking three meals a day, everyday, for everyone, is challenging to say the least. I often struggle to come up with meal plans that will satisfy everyone's tastes. This recipe is fast becoming one of my go to weeknight meals. It checks all my boxes: it's easy, it can be prepared ahead and everybody likes it. Check, check and check.

These tender chicken meatballs stuffed with mozzarella slowly poach in a mild tomato sauce. I can have this dish assembled and in my slow cooker in about 15 minutes. After placing everything in the crock, you can simply walk away. I serve these mini meatballs over pasta, spiralized squash or tucked into long, fluffy rolls. If I feel like treating the family, I'll even bake the rolls from scratch. 

This photo shows two eggs because I was doubling the recipe. 

To be sure your meatballs are tender, don't over mix the ingredients.

Keep a small bowl of cool water nearby to help prevent sticky hands
while rolling the meatballs.

I often prep my meatballs ahead and refrigerate them in my vintage Tupperware.

A leisurely poach in my trusty slow cooker for a few hours and dinner is ready to serve!

Slow Cooker Stuffed Chicken Meatballs

Makes about 18-20 mini meatballs 

Ingredients:

For the sauce:

1 28 ounce can crushed tomatoes

1/4c red wine

1 6oz can tomato paste

1 tsp garlic powder

1/2 tsp salt

For the meatballs:

1 lb ground chicken

1/2c panko breadcrumbs*

1/2c grated Parmesan cheese

1 egg

1 tsp Italian seasoning

1/2 tsp garlic

1/2 tsp salt

1/4 tsp pepper

8 ounces mozzarella (you may use less depending on the size of your meatballs)

Directions:

1. Combine the crushed tomatoes, red wine, tomato paste, garlic powder and salt in your slow cooker.

2. In a large bowl, mix together all the meatball ingredients except the mozzarella just until combined. For tender meatballs, don't over mix. I like a wooden spoon for this job.

3. Using a small scooper or tablespoon, make all the meatballs. Count your meatballs and divide your mozzarella into the appropriate amount of small cubes, one for each meatball. 

4. Tuck one cube of cheese into each meatball and roll to completely surround the cheese.

5. Place the meatballs into the slow cooker and gently push them down into the sauce.

6. Cover your slow cooker and cook for about 3 hours on high or 6 hours on low. Times may vary depending on your slow cooker.

7. Serve the meatballs over pasta, veggies or tucked into rolls of your choice. Enjoy!

*For a keto friendly, gluten free meal, panko breadcrumbs can be substituted with almond meal.