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Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

5h 10m
Serves 6
delish.com

Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

delish.com
5h 10m
Serves 6

Directions

  1. 1Combine chicken, panko, egg, Italian seasoning, salt, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan; form into 18 meatballs.
  2. 2In a slow cooker, combine onion, garlic, broth, wine, and tomato oil; season with salt. Add meatballs and cook on high for about 4 hours.
  3. 3Arrange a rack in the upper oven third and heat the broiler. Transfer meatballs to a foil-lined baking sheet.
  4. 4Add gnocchi and remaining 1/2 cup tomatoes to the slow cooker; stir and cook on high until tender (about 20 minutes).
  5. 5Broil meatballs until golden brown (6-8 minutes), turning halfway.
  6. 6Stir spinach, cream, and 1/4 cup Parmesan into the slow cooker; return meatballs. Cover and cook until spinach wilts (about 5 minutes).
  7. 7Divide gnocchi and meatballs among bowls; top with Parmesan

Ingredients

  • 1 lb ground chicken or turkey, preferably dark meat
  • 1 c panko bread crumbs
  • 1 large egg
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp garlic powder
  • 1 c drained oil-packed sun-dried tomatoes, finely chopped, divided
  • 2 tbsp tomato oil
  • 1.5 oz Parmesan, finely grated
  • 0.5 small yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 c low-sodium chicken broth
  • 0.5 c dry white wine
  • 1 package gnocchi
  • 3 c packed baby spinach leaves
  • 0.5 c heavy cream

Equipment

slow cookerbaking sheetbroiler

Tips

  • For browning, broil meatballs after slow cooking. Sun-dried tomatoes packed in oil add tenderness and flavor; use some oil in the broth. Serve with garlic bread, broccolini, or asparagus. Leftovers can be stored for 3-4 days in the fridge

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