SLOW COOKER CHICKEN MEATBALL PARMESAN

Boulettes de poulet parmigiana a la mijoteuse

In collaboration with
5/15

Ground Poultry Pasta and risotto Slow cooker In advance Winter season
4-6 Portions
20 min Prepping
2h Cooking
Recipe Easy

Ingredients

MEATBALLS

  • 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

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  1. Combine all meatball ingredients in a bowl.
  2. Shape 20 meatballs using about 2 tablespoons (30 ml) of mixture for each.
  3. In a skillet, heat olive oil over medium heat. Brown meatballs for 3 to 4 minutes, until all sides are golden.
  4. Pour tomato sauce into the bottom of the slow cooker, then add meatballs. Cover and cook on low for 5 to 6 hours.
  5. Sprinkle meatballs with Parmesan. Cover and continue cooking on low for 15 minutes.
  6. In a large pot of boiling salted water, cook pasta until al dente. Drain.
  7. In the same pot, melt butter over medium heat. Add pasta and basil. Season with salt and pepper. Cook for 2 minutes while stirring.
  8. Divide pasta onto plates. Garnish each serving with some meatball Parmesan.