SLOW COOKER CHICKEN MEATBALL PARMESAN

In collaboration with
5/15

4-6
Portions
20 min
Prepping
2h
Cooking
Recipe
Easy
Ingredients
MEATBALLS
- 1 tray of Exceldor ground chicken
- 1/3 cup (80 ml) French shallots, chopped
- 1/3 cup (80 ml) plain breadcrumbs
- 1 tbsp. (15 ml) Italian seasoning
- 2 tsp. (10 ml) garlic, chopped
- 1 tsp. (5 ml) olive oil
- 1 egg
- Salt and pepper to taste
PASTA
- 1 tbsp. (15 ml) olive oil
- 2 cups (500 ml) tomato sauce
- 1 cup (250 ml) Parmesan, grated
- 350 g (approx. ¾ lb.) fettuccine
- 2 tbsp. (30 ml) butter
- 2 tbsp. (30 ml) basil, chopped
- Salt and pepper to taste
Directions
Click the steps to erase them.
- Combine all meatball ingredients in a bowl.
- Shape 20 meatballs using about 2 tablespoons (30 ml) of mixture for each.
- In a skillet, heat olive oil over medium heat. Brown meatballs for 3 to 4 minutes, until all sides are golden.
- Pour tomato sauce into the bottom of the slow cooker, then add meatballs. Cover and cook on low for 5 to 6 hours.
- Sprinkle meatballs with Parmesan. Cover and continue cooking on low for 15 minutes.
- In a large pot of boiling salted water, cook pasta until al dente. Drain.
- In the same pot, melt butter over medium heat. Add pasta and basil. Season with salt and pepper. Cook for 2 minutes while stirring.
- Divide pasta onto plates. Garnish each serving with some meatball Parmesan.