Slow-Cooker Tuscan Chicken Meatballs with Gnocchi

Stuck in a rut of pairing meatballs with red sauce? Change things up with this bright, Italian-inspired recipe for slow-cooker Tuscan chicken meatballs with gnocchi. Since the meatballs are made with chicken, they’re a bit lighter than beef meatballs. But don’t worry, they’re still extra flavorful thanks to a generous seasoning of herbs, spices and aromatics and a gentle simmer in broth, which ensures that each meatball is moist and tender. Best of all, this slow-cooker recipe makes a complete one-pot meal—though you can also skip the gnocchi and serve the meatballs as a crowd-pleasing party appetizer.

Ingredients for Slow-Cooker Tuscan Chicken Meatballs with Gnocchi

• Ground chicken: Lean ground chicken is healthier than ground beef. Look for dark meat chicken, which is a bit more flavorful and moist.
• Bread crumbs: Dry, fluffy bread crumbs help bind the meat together and make lighter, less dense meatballs. If you don’t have a can of crumbs on hand, consider a substitute for bread crumbs like crushed pretzels or crackers.
• Eggs: Don’t forget to bring the eggs to room temperature so that they properly incorporate into the mixture.
• Sun-dried tomatoes: Look for sun-dried tomatoes that are packed in oil.
• Parmesan cheese: Grated Parmesan cheese adds the rich umami flavor that makes the chicken meatballs taste more like classic beef meatballs. A sprinkling of freshly grated cheese on top makes a perfect garnish.
• Seasonings: Plenty of spices, herbs and aromatics lend vibrant Italian flavor to every meatball. Fresh garlic, dried basil, salt, pepper and onion powder are savory, while crushed red pepper flakes add subtle heat.
• Olive oil: You’ll brown the meatballs in olive oil for this Italian dinner.
• Chicken broth: Cooking the meatballs in chicken broth adds flavor while preventing them from drying out. Look for a good store-bought brand of chicken broth or use homemade chicken broth.
• Heavy whipping cream: Adding heavy cream to the sauce makes it rich and creamy (obviously). If you like, you can use a lower-fat option like half-and-half cream, but the sauce won’t be as thick.
• Cornstarch: A little cornstarch thickens up the broth-based sauce, making it silky and satisfying.
• Potato gnocchi: The recipe calls for store-bought gnocchi, but you can also use homemade potato gnocchi if you prefer.
• Baby spinach: Add fresh baby spinach at the very end of the cooking time. Frozen spinach will work, too, but you’ll need to cook and drain it well before adding it.

Directions

Step 1: Make the meatball mixture

In a large bowl, thoroughly combine the ground chicken, bread crumbs, beaten eggs, drained and chopped sun-dried tomatoes, Parmesan cheese, garlic, dried basil, salt, onion powder, pepper and crushed red pepper flakes.

Editor’s Tip: Use a wooden spoon or spatula to stir until the mixture is combined. Be careful not to overdo it, since overworking the meat can make the meatballs tough.

Step 2: Form the meatballs

Shape the meat mixture into 1-1/2-inch balls.

Step 3: Brown the meatballs

Heat the oil in a large skillet over medium heat. Add the meatballs and cook them for one to two minutes per side, or until they’re lightly browned.

Step 4: Transfer to the slow cooker

Place the meatballs, 2 cups of chicken broth and the heavy cream in a 6-quart slow cooker. Gently stir them to combine. Cover the slow cooker and cook the meatballs on high for two to three hours, or on low for four to five hours.

Step 5: Make a slurry

In a small bowl, whisk together the cornstarch and the remaining two tablespoons of chicken broth.

Editor’s Tip: When you dissolve cornstarch into a small amount of liquid, it’s called a slurry, which is one of the classic ways to thicken sauce. Creating a slurry before adding the cornstarch to the rest of the sauce also makes it less lightly to clump.

Step 6: Add the gnocchi

Add the cornstarch mixture and gnocchi to the slow cooker. Cook for an additional 30 to 60 minutes, or until the gnocchi is cooked and broth is thickened.

Step 7: Finish with the greens and cheese

Stir in the spinach and Parmesan cheese, then serve the meatballs.

Editor’s Tip: Wilting the spinach will take just about one minute.

JOSH RINK FOR TASTE OF HOME

Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Variations

• Make gluten-free meatballs: Use gluten-free breadcrumbs, chicken broth and pasta, and you’ll have a hearty gluten-free recipe on your hands.
• Change up the seasonings: Feel free to dial up the spice. Add cayenne pepper for extra heat or fresh minced herbs like oregano or marjoram for lively flavor. Or, if you’re in a hurry, simplify the seasonings by using an all-in-one Italian seasoning blend.
• Add veggies: Leafy greens like kale or chard can go right into the slow cooker with the gnocchi. Or, add minced carrots, celery, sweet potatoes or cauliflower to the pan with the meatballs and cook them all together.

How to Store Tuscan Chicken Meatballs with Gnocchi

Store leftover Tuscan chicken meatballs with gnocchi in their sauce in an airtight container in the refrigerator. However, you may consider keeping the gnocchi separate from the sauce, since they can soak up extra moisture and turn soggy.

How long do Tuscan chicken meatballs with gnocchi last?

Chicken meatballs will keep for three to four days when stored properly in the refrigerator.

Can you freeze Tuscan chicken meatballs with gnocchi?

Many stores sell frozen meatballs to make quick dinners, so yes, these homemade meatballs freeze well, too! Simply follow the recipe, stopping before you add the gnocchi. Allow the cooked meatballs to cool completely, then transfer them to an airtight container and freeze them for up to three months. Defrost the meatballs in the refrigerator overnight before reheating them. Boil and cook the gnocchi separately, or add them to the pot as the meatballs are reheating.

Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Tips

JOSH RINK FOR TASTE OF HOME

What can you serve with Tuscan chicken meatballs with gnocchi?

This meatball recipe is already a complete meal since it include carbs, protein and greens. That said, Tuscan chicken meatballs with gnocci would be delicious with simple side dishes, such as fresh green salads, easy vegetable sides or even frozen broccoli or green beans heated up in the microwave. Since this recipe is Tuscan-inspired, try it with Italian side dishes such as garlic bread, Italian mushrooms or a cherry tomato mozzarella saute.

How else can you use Tuscan chicken meatballs?

Meatballs are a versatile dinner protein, and you can serve them with more than gnocchi. They’re equally delicious with your favorite pasta shapes or homemade noodles. They also make a tasty meatball sandwich; just place them on a roll and top them with sauce.