Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

Name: Slow-Cooker Tuscan Chicken Meatballs With Gnocchi
Total time: 310 min
Yield: 6 servings
Cuisine: Italian
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

5h 10m

Serves 6

https://www.delish.com/cooking/recipe-ideas/a43865864/slow-cooker-tuscan-chicken-meatballs-recipe/

Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

https://www.delish.com/cooking/recipe-ideas/a43865864/slow-cooker-tuscan-chicken-meatballs-recipe/

5h 10m

Serves 6

Directions

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

Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

Directions

Ingredients

Equipment

Tips

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