Many of you might have put your slow cookers away for the summer, but not us Los Angeles folks. You see we get a taste of a cooler season in June; every year there is a giant cloud that covers the entire city (and beyond!) and creates cool, sunless days. We call it June Gloom, so if you are planning a trip to Socal in June, bring a sweatshirt! We like to make warm, comforting dishes this month and my Italian husband loves a good meatball. The problem is that our family is trying to stay away from what traditional meatballs are made with (ground beef, pork, sausage). I set out to make a healthier version of a grandma’s classic and guess what? We like them better! Shhh, don’t tell nonna!
Mama Mia Slow Cooker Chicken Meatballs
1 lb ground chicken breast
1 tablespoon Worcestershire sauce
1/8 cup milk
1/4 cup Italian season breadcrumbs
1/4 cup grated Parmesan cheese
2 garlic cloves minced
1/4 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
Spaghetti sauce (we like Rao’s or homemade)
Place the ground chicken into a glass bowl. Whisk the egg and pour it over the chicken, then add the Worcestershire sauce and milk. Stir to combine. Add the rest of the ingredients except the spaghetti sauce and mix with your hands. Form into four giant meatballs. Sauté the meatballs in a skillet until brown on all sides (about 5 minutes total). Pour a layer of sauce into the bottom of the slow cooker, add the meatballs, and pour another cup of sauce over the meatballs. Cook on high for about 4 hours or until meat thermometer reads 165 in the center. Serve over spaghetti with additional sauce.