Tuscan Chicken Meatballs With Gnocchi
Tuscan chicken meatballs with gnocchi slow cooked in the crockpot in a creamy Tuscan style sauce with sun dried-tomatoes, spinach and buttery gnocchi.
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Servings: 6 servings
Ingredients
Meatballs
- 1 pound ground chicken
- 3/4 cup breadcrumb
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 large egg
- 1/2 cup grated parmesan
Tuscan sauce
- 1/2 cup sun-dried tomatoes
- 2.5 cup chicken broth
- 2 tablespoon cornstarch
- chicken bouillon cube
- handful of raw spinach
- 1/2 cup heavy cream
Instructions
- First, make the meatballs about an hour ahead of time to give them a chance to come together. Now, mix the ingredients for the meatballs, cover the bowl, and refrigerate for 20-30 minutes to allow the breadcrumbs to work and the seasonings.
- After the time is up, for the meatballs then sear one or two sides of the meatballs then place them in the crockpot, do not try to cook them all the way through. Add a little color then remove them from the frying pan.
- Now, mix the cornstarch with the chicken broth. Pour it in the crockpot over the meatballs. Then, crumble the chicken bouillon cube over the broth.
- Cover the crockpot and allow to cook on high for 3 hours. At the 3-hour mark add in the gnocchi, sun dried tomatoes and the spinach. Allow to cook another hour.
- Everything is ready now. Lastly, stir in the heavy cream before serving. Enjoy.
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