Chicken Meatballs with Tomato and Basil Sauce – Slow Cooker

Chicken Meatballs with
Tomato and Basil Sauce
Slow Cooker

Try this Chicken Meatballs with Tomato and Basil Sauce recipe in the slow cooker this week! Use our Chicken Parmigiana Rissoles to make this delicious Chicken Meatball recipe without any fuss.

Ingredients:

• 1kg Chicken Parmigiana Rissoles
• 2 x 800g tins of crushed tomatoes (I used half passata, half tinned tomatoes as that’s what I had in the cupboard)
• 2 tbsps tomato paste
• 1 medium onion, finely diced
• 1 tbsp crushed garlic
• 3 tbsps olive oil
• 1 large stem or basil leaves
• 1 bay leaf
• 1/4 teaspoon crushed chilli (optional)
• salt and pepper to taste

Method:

1. Add the tomatoes, tomato paste, onion, garlic, olive oil, bay leaf, red pepper flakes and the basil sprig to a slow cooker.
2. Stir then season to taste.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
4. Remove bay leaf and basil sprig.
5. Taste then add additional seasoning if needed.
6. Roll your rissoles into meatballs of the desired size.
7. Place your meatballs into your tomato sauce making sure they are submerged.
8. Cook for a further 1 hour on high or until meatballs are cooked through (smaller meatballs will require less cooking time).

Recipe by Joanne – Inspired Taste