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Slow Cooker Tuscan Chicken Meatballs With Gnocchi
This delicious slow cooker Tuscan chicken meatballs recipe combines juicy chicken meatballs with gnocchi in a flavorful creamy sauce. Hearty, comforting and sure to be adored by all!
Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 50 mins
Servings: 4
Calories: 730 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
FOR THE MEATBALLS
- ½ cup (66g) sun-dried tomatoes , drained (reserve the oil)
- 1 onion , roughly chopped
- 3 garlic cloves
- Handful fresh basil leaves
- 1 lb. (500g) ground chicken or turkey (chicken mince)
- 1 large egg
- 1 tsp Italian herbs or Italian seasoning
- 1 tsp garlic powder
- ½ tsp ground pepper
- 3 tbsp grated parmesan
- ½ cup (75g) Panko breadcrumbs, more if needed
TO COOK
- 2 tbsp of the sun-dried tomato oil or olive oil
- ¼ cup (60 ml) dry white wine
- 2 cups (480ml) chicken broth or stock made using 2 chicken stock cubes
- ½ cup (66g) sun-dried tomatoes, chopped
- ½ cup (120ml) cream, heavy/double
- 3 tbsp grated parmesan plus extra to serve
- 17.5 oz (500g) gnocchi (fresh gnocchi)
- 7 oz (200g) baby spinach leaves , roughly chopped
Instructions
MAKE THE MEATBALLS
- Place the onion, garlic and sun-dried tomatoes into a mini chopper or food processor and blitz to a coarse paste. You can also chop the ingredients with a knife.
- Add the ground chicken, contents of the mini chopper, salt, garlic powder, herbs, egg, Parmesan and breadcrumbs in a large bowl. Stir well using a wooden spoon or your hands until the meatball ingredients are thoroughly combined.
- Form small meatballs with the aid of a small cookie scoop. using slightly oiled hands.
Cup of Yum
BROWN THE MEATBALLS
- Heat the sun-dried tomato oil in the slow cooker or a pan. Add the meatballs and cook for about five minutes, turning over once, until nicely colored. The meatballs don't need to be cooked through at this stage.
SLOW COOK
- Add a splash of wine to the slow cooker (or pan) and simmer for a minute or so. (Transfer to slow cooker if you started the recipe in the pan). Pour in the chicken broth, cover and cook on HIGH for 2-3 hours.
- Stir in the Parmesan, cream, chopped sun-dried tomatoes and gnocchi. Cover and cook on HIGH for 20 minutes. If the sauce needs to be a little thicker you can stir in some cornstarch slurry together with the cream.
- Add the baby spinach and stir into the creamy sauce so that it wilts. Have a taste and adjust the seasoning if needed.
- Spoon into bowls, sprinkle with extra Parmesan, serve and swoon with the sheer deliciousness!
Nutrition Information
Calories
730kcal
(37%)
Carbohydrates
75g
(25%)
Protein
37g
(74%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
179mg
(60%)
Sodium
788mg
(33%)
Potassium
2028mg
(58%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
5465IU
(109%)
Vitamin C
28mg
(31%)
Calcium
243mg
(24%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 730
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 75g | 25% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 179mg | 60% |
| Sodium | 788mg | 33% |
| Potassium | 2028mg | 43% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 5465IU | 109% |
| Vitamin C | 28mg | 31% |
| Calcium | 243mg | 24% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.