Chicken Parm Meatballs (Printable Recipe)

Hearty chicken meatballs slow-bubble in marinara, picking up big flavor from fresh herbs. Cozy and totally satisfying.

# Ingredients You'll Need:

→ Meatball mix

01 - 900 g (2 pounds) ground chicken—dark meat works best
02 - 1 teaspoon dried oregano
03 - 3 big garlic cloves, chopped finely
04 - Chopped parsley or basil, about a third cup—plus extra for tossing on top
05 - Salt, 1 tablespoon
06 - Splash in half a cup of panko (breadcrumbs)
07 - Half a cup yellow onion, diced up
08 - 1/2 teaspoon black pepper, fresh cracked
09 - 2 eggs, large
10 - Parmesan cheese, finely shredded, 1/3 cup plus a bit more for serving

→ Sauce & extras

11 - Shredded mozzarella cheese, about 2 cups (200 g), use if you feel like it
12 - About 1.2 liters total of marinara—2 jars, between 680–710 g each (split for use)

# Steps to Follow:

01 - Sprinkle on extra herbs and more Parmesan right before you eat.
02 - If you're adding cheese, drop mozzarella over the meatballs in the last 15 minutes, put the lid back on, and let that melt.
03 - Put the lid on and cook on LOW for 6 to 8 hours. The flavors get cozy together and everything cooks right through.
04 - Evenly spoon the leftover marinara on top of the meatballs.
05 - Keep a bowl of water handy for dipping your hands so nothing sticks. Make meatballs about 4 cm (1.5 inch) big, using roughly 2 tablespoons for each. Pop them right into the slow cooker sauce. Stack them up in about 1 and a half layers.
06 - Drop the chicken in with everything else. Get your hands in there—blend without smashing, just until mixed.
07 - Crack the eggs in a big bowl and break them up with a whisk or fork. Toss in breadcrumbs, onion, Parmesan, garlic, your fresh herbs, salt, oregano, and pepper. Give it all a good stir.
08 - Dump half your marinara right into the bottom of a slow cooker (6 liters or bigger). Set it aside for now.

# Extra Tips:

01 - If you want more flavor, pop the shaped meatballs under the broiler for a touch before slow cooking.
02 - Make meatballs ahead of time and freeze them. No need to thaw before cooking—just add a bit of extra cooking time.
03 - Cooking for fewer people? Simply cut all the ingredients in half.
04 - Stash leftovers in the fridge, sealed up tight, for four days. Or freeze for three months.

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