Slow-Cooker Meal

Chicken Meatballs With Zucchini Noodles

Serving as a stand-in for pasta, vegetable noodles do a tasty job. (Progressive Farmer image by Rachel Johnson)

Serves: 4 | Time: 2 hours, 30 minutes

â…“ cup Italian bread crumbs


¼ cup whole milk


½ cup grated Parmesan cheese


1 large egg, beaten


1 pound ground chicken


1 teaspoon dried oregano


2 teaspoons kosher salt


½ teaspoon freshly cracked black pepper


1 (28-ounce) can crushed tomatoes


1 (15-ounce) can tomato sauce


3 whole garlic cloves, peeled and smashed


2 large zucchini


2 teaspoons olive oil

1. In a large bowl combine bread crumbs, milk, cheese and egg. Add chicken, oregano, 1 teaspoon of salt and the cracked pepper. Mix gently with a large spoon (or your hands) until meat mixture just comes together.


2. Using a cookie scoop or a large tablespoon, scoop 2-ounces of meat mixture, rolling gently to create meatballs. Place on a baking sheet as you go.


3. In a large slow cooker, stir together crushed tomatoes, tomato sauce, garlic and remaining salt. Add meatballs in a single layer; cook on high 2 hours or until internal temperature of meatballs reaches 170°F.


4. To make zucchini noodles using a vegetable peeler, shave strips of raw zucchini lengthwise, piling “noodles” into a bowl. If you have a spiralizing tool, use whichever shape/size you prefer. Heat olive oil over medium-high heat; sauté noodles 30 seconds or until just slightly softened. Remove from pan (do not overcook).


5. Top zucchini noodles with meatballs and sauce. Garnish with Parmesan cheese, if desired.

(BAS/AG)