Rachael Ray: Kelsey Nixon Crock Pot Chicken Meatball Parmesan Recipe

Rachael Ray: Kelsey Nixon

Kelsey Nixon was in Rachael Ray’s kitchen to make your crock pot work for you with a Chicken Meatball Parmesan Recipe. Plus, she prepared Buffalo Chicken Sliders and Italian Hero Dip.

Using a cookie scoop can help you make more even meatballs, but it’s always fun to play with your food when you can. The choice is completely up to you. Homemade or store-bought sauce is fine. Rachael referred to this as “figure-friendly.”

Rachael Ray: Kelsey Nixon Crock Pot Chicken Meatball Parmesan Recipe Ingredients

Tomato Sauce Ingredients

• 3 cloves minced Garlic
• 1 28-oz can San Marzano Whole Plum Tomatoes
• 1 fine chopped Yellow Onion
• 1 28-oz can Crushed Tomatoes
• 1/4 cup chopped Basil
• 1/4 cup Extra Virgin Olive Oil
• Salt & Pepper

Meatball Ingredients

• 3 tbsp Milk
• 1/2 cup grated Parmesan Cheese
• 1 1/2 tbsp chopped Oregano leaves
• 1 beaten Egg
• 1/4 cup Seasoned Breadcrumbs
• 1 lb ground Chicken
• 4 cups Marinara Sauce
• Salt & Pepper

Sandwich Ingredients

• 6 split Hero Rolls
• 1/2 cup grated Parmesan Cheese
• 6 oz grated Mozzarella Cheese
• 1/2 cup torn Basil

Kelsey Nixon: Rachael Ray Slow Cooker Chicken Meatball Parmesan Recipe Directions

1. Start by making the sauce. Heat olive oil on medium heat and cook garlic with onion for around four minutes.
2. Add tomatoes with juices and then use a wooden spoon to break them up. Bring to a boil and stir frequently.
3. Reduce heat to medium low and simmer for about 16-18 minutes, or until thickened. Add basil with salt and pepper.
4. Separately, combine milk with cheese, oregano, egg, breadcrumbs, salt and pepper. Work in ground chicken but do not overmix. Shape this into 18-24 golf ball-sized meatballs.
5. Place tomato sauce in a slow cooker and add meatballs. Toss to coat the meatballs in the sauce and then cover and cook on high for about two hours.
6. To serve, place three to four meatballs on each roll. Smother with sauce and cheeses.