Spaghetti and meatballs are a classic. Using ground chicken to make these meatballs a bit leaner and stuffing them with fresh mozzarella makes this a satisfying meal your whole family will enjoy. Use whole-wheat pasta to give your meal a good fiber boost as well!



  • 1 (28-ounce) can crushed tomatoes
  • 1/2 medium onion, grated
  • 1/4 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt


  • 1 pound ground chicken
  • 1 large egg, lightly beaten
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs (Unseasoned regular breadcrumbs would work just fine.)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8 ounces fresh mozzarella, cut into roughly 1/2-inch cubes
  • 16 ounces spaghetti, cooked, for serving



1. Stir together the tomatoes, onion, wine, tomato paste, garlic, basil, oregano, and salt in your 6-quart slow cooker. Combine the chicken, egg, parmesan, breadcrumbs, basil, oregano, garlic powder, and salt in a medium bowl. Be sure not to over mix this, as it can make the meat tough.

2. Scoop out 1 tablespoon of the meat mixture, form it into a disk, place a mozzarella piece in the center, and wrap the meat around the cheese, rolling to form into a ball. Repeat with the remaining meat and cheese. Carefully place the meatballs into your slow cooker. Cover and cook on high for 3 hours or on low for 6 hours.

3. Cook the pasta according to the package directions. Serve meatballs over cooked pasta.


Categories: Recipes

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