Stuffed Cheesy Chicken Meatballs Slow Cooker Recipe

These Stuffed Cheesy Chicken Meatballs live up to their name, covered and packed with cheese. Easy to make ahead or eat on the spot, you’ll love this recipe! 

Prep Time
<20 minutes
Cook Time
3+ hours
Servings
4
Ingredients:
    • 6 garlic cloves, grated
    • 2 (28-ounce) cans crushed tomatoes
    • 1 teaspoon granulated sugar
    • 3 ½ teaspoons kosher salt, plus more to taste
    • 2 teaspoons Italian seasoning
    • ¼ cup loosely packed fresh basil leaves
    • 1 ½ pounds ground chicken
    • 1 large egg, beaten
    • 1 tablespoon fennel seeds (optional)
    • ¾ cup grated Parmesan cheese, plus more for serving
    • ¼ cup fresh basil, minced
    • ¼ cup Italian parsley leaves, minced
    • ¾ cup bread crumbs or gluten-free bread crumbs
    • 4 ounces mozzarella cheese, cut into 1-inch pieces
    • 4 tablespoons salted butter, cut into pieces
    • Pasta for serving

Instructions:

  1. Add 4 of the garlic cloves, tomatoes, sugar, 2 teaspoons of salt, Italian seasoning, basil leaves and butter to your Crock-Pot ® slow cooker and stir to combine.
  2. Make the meatballs: In a large bowl, combine the chicken, remaining salt, egg, fennel seeds (if using), parmesan, remaining garlic, basil, and breadcrumbs.
  3. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each).
  4. Using your thumb, push the mozzarella piece into each meatball center and reform meat to cover. You should have about 12 meatballs.
  5. Arrange meatballs in the slow cooker, add butter pieces, cover, and cook on LOW for 5 hours or HIGH for 3 hours.
  6. Serve warm over pasta topped with fresh herbs and parmesan cheese. Enjoy!

Recipe by: @themodernproper

Entrees
American
Chicken
Slow Cooker