Description
This Slow-Cooker Tuscan Chicken Meatballs with Gnocchi recipe features tender and flavorful chicken meatballs simmered in a savory tomato and white wine sauce, combined with pillowy gnocchi and fresh spinach. Perfect for an easy, comforting meal cooked mostly in the slow cooker with a brief broil to add a golden crust to the meatballs.
Ingredients
Scale
Meatballs
- 1 lb. ground chicken or turkey, preferably dark meat
- 1 cup panko breadcrumbs
- 1 large egg
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt, plus more
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1 cup drained oil-packed sun-dried tomatoes, finely chopped, divided
- 1 1/2 oz. Parmesan, finely grated (about 3/4 cup), divided
Sauce & Add-ins
- 2 Tbsp. tomato oil (from sun-dried tomatoes jar)
- 1/2 small yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 package gnocchi
- 3 cups packed baby spinach leaves
- 1/2 cup heavy cream
Instructions
- Prepare the meatball mixture: In a medium bowl, using your hands, combine ground chicken, panko breadcrumbs, egg, Italian seasoning, 1 tsp kosher salt, black pepper, garlic powder, half of the chopped sun-dried tomatoes (1/2 cup), and half of the grated Parmesan (1/2 cup). Mix thoroughly and form the mixture into 18 meatballs approximately 1 inch each.
- Cook meatballs in slow cooker: In your slow cooker, add the finely chopped onion, garlic, chicken broth, white wine, and tomato oil. Season with additional salt to taste. Nestle the formed meatballs into the liquid mixture, cover, and cook on High for about 4 hours until the meatballs are cooked through.
- Preheat broiler and transfer meatballs: Arrange an oven rack in the upper third of the oven and preheat the broiler. Carefully remove the meatballs from the slow cooker using a slotted spoon and place them on a foil-lined baking sheet.
- Add gnocchi and tomatoes to slow cooker: To the remaining sauce in the slow cooker, add the package of gnocchi and the remaining chopped sun-dried tomatoes (1/2 cup). Stir gently to combine. Cover and continue cooking on High for about 20 minutes until gnocchi are tender.
- Broil meatballs: Place the baking sheet with meatballs under the broiler. Broil for 6 to 8 minutes total, turning the meatballs halfway through, until they develop golden brown spots and a lightly crisp exterior. Watch closely to avoid burning.
- Finish the slow cooker sauce: Once gnocchi are tender, stir in the baby spinach, heavy cream, and remaining Parmesan (1/4 cup) into the slow cooker. Return the broiled meatballs to the slow cooker. Cover and cook for an additional 5 minutes until the spinach wilts and sauce is heated through.
- Serve: Divide the gnocchi and meatballs among bowls and top with extra grated Parmesan to taste. Serve immediately and enjoy your comforting Tuscan-inspired meal.
Notes
- Using dark meat ground chicken or turkey helps keep the meatballs moister and more flavorful.
- If you do not have sun-dried tomato oil, you can substitute with olive oil for the slow cooker mixture.
- Broiling the meatballs is key for adding texture and color, but watch carefully to prevent burning.
- The dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
- White wine can be substituted with extra chicken broth if desired.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tuscan, Italian
Keywords: slow cooker chicken meatballs, Tuscan meatballs, gnocchi recipe, slow cooker dinner, easy Italian meal, chicken meatballs with gnocchi
