Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

Ingredients

• 1 lb ground chicken or turkey
• 1 cup panko breadcrumbs
• 1 large egg
• 1 tsp Italian seasoning
• 1 tsp kosher salt (Season the meatball mixture; the slow-cooker sauce is also seasoned with salt to taste.)
• 0.5 tsp freshly ground black pepper
• 0.5 tsp garlic powder
• 1 cup oil-packed sun-dried tomatoes (Drained; divide 1/2 cup for the meatballs and 1/2 cup for the slow cooker.)
• 0.25 cup Parmesan (Finely grated and divided; 1/2 cup goes into the meatballs, 1/4 cup goes into the sauce, plus more for serving.)
• 0.5 small yellow onion
• 4 garlic cloves
• 1 cup low-sodium chicken broth
• 0.5 cup dry white wine
• oil from the drained sun-dried tomatoes (Used in the slow cooker; the source does not specify an amount.)
• 0.5 cup gnocchi (Package size is not specified.)
• 3 cup baby spinach leaves (Packed.)
• 0.5 cup heavy cream

Steps

1. 1

   In a medium bowl, use your hands to combine the ground chicken or turkey, panko breadcrumbs, egg, Italian seasoning, kosher salt, black pepper, garlic powder, 1/2 cup of the sun-dried tomatoes, and 1/2 cup of the grated Parmesan. Form the mixture into 18 meatballs, each about 1 inch across.

2. 2

   In a slow cooker, combine the onion, garlic, chicken broth, white wine, and some of the oil drained from the sun-dried tomatoes. Season with salt. Nestle the meatballs into the liquid.

3. 3

   Cover the slow cooker and cook on High until the meatballs are cooked through, about 4 hours.

4. 4

   Arrange an oven rack in the upper third of the oven and heat the broiler. Using a slotted spoon, transfer the meatballs to a foil-lined baking sheet.

5. 5

   Add the gnocchi and the remaining 1/2 cup sun-dried tomatoes to the slow cooker and stir to combine. Cover and cook on High until the gnocchi is tender, about 20 minutes.

6. 6

   Meanwhile, broil the meatballs, watching closely and turning them halfway through, until golden brown in spots, 6 to 8 minutes.

7. 7

   Stir the spinach, heavy cream, and 1/4 cup of the remaining grated Parmesan into the slow cooker. Return the meatballs to the slow cooker.

8. 8

   Cover and cook until the spinach wilts, about 5 minutes more.

9. 9

   Divide the gnocchi and meatballs among bowls and top with more Parmesan.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The recipe source does not specify the amount of sun-dried tomato oil or the package weight of the gnocchi. Suggested accompaniments include garlic bread, broccolini, or oven-roasted asparagus.

Nutrition per serving

• main
• slow-cooked
• one-pot meal
• Italian-inspired
• meatballs
• comfort food