Ingredients:

  • 1 lb (450g) ground chicken thighs
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large (50g) egg, beaten
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried basil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 24 oz (680g) marinara sauce
  • 1/2 cup (50g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (15ml) chopped fresh parsley

Instructions:

  1. Combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, oregano, basil, salt, and pepper in a large bowl. Mix until just combined—do not overwork—and shape into approximately 1.5-inch golf-ball-sized rounds.
  2. Heat olive oil in a skillet over medium-high heat. Sear the meatballs for 2-3 minutes per side until a mahogany-colored crust forms.
  3. Place the seared meatballs in a single layer at the bottom of the slow cooker. Pour the marinara sauce evenly over the top, ensuring every meatball is submerged. Cover and cook on High for 3-4 hours or Low for 6-8 hours.
  4. During the last 30 minutes of cooking, sprinkle the shredded mozzarella and remaining Parmesan over the top. Cover until the cheese is melted and bubbly, then garnish with fresh parsley before serving.