Slow Cooker Tuscan Chicken Meatballs With Gnocchi

YIELDS:

4 - 6 serving(s)

PREP TIME:

10 mins

TOTAL TIME:

5 hrs

Ingredients

1 1/2 lb. ground chicken or turkey, preferably dark meat

1 c. panko bread crumbs

1 large egg

1 1/2 tsp. kosher salt, plus more

1 tsp. Italian seasoning

1/2 tsp. freshly ground black pepper

1/2 tsp. garlic powder

1 c. drained oil-packed sun-dried tomatoes, finely chopped, divided, plus 2 tbsp. tomato oil 

1 1/2 oz. Parmesan, finely grated (about 3/4 c.), divided, plus more for serving

1/2 small yellow onion, finely chopped

4 cloves garlic, finely chopped

1 c. low-sodium chicken broth

1/2 c. dry white wine

1 (17.5-oz.) package gnocchi

3 c. packed baby spinach leaves

1/2 c. heavy cream

Directions

SAVE TO MY RECIPES

Step 1

In a medium bowl, using your hands, combine chicken, panko, egg, salt, Italian seasoning, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan. Form mixture into 18 (about 1") meatballs.

Step 2

In a slow cooker, combine onion, garlic, broth, wine, and tomato oil; season with salt. Nestle in meatballs. Cover and cook on high until meatballs are cooked through, about 4 hours.

Step 3

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

Step 4

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

Step 5

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

Step 6

Stir spinach, cream, and 1/4 cup Parmesan into slow cooker. Return meatballs to slow cooker. Cover and cook until spinach wilts, about 5 minutes more.

Step 7

Divide gnocchi and meatballs among bowls. Top with more Parmesan.

Everything about Tuscany speaks to us: the landscape, the history, the art, and, of course, the food! The central Italian region has inspired many of our favorite hearty recipes, like creamy Tuscan chicken, saucy Tuscan butter shrimp, and Tuscan chicken pasta. This time, we’re doubling down on the comfort by giving meatballs and gnocchi the Tuscan treatment, in one dish. What makes this even better? It all comes together in the slow cooker.

The secret ingredient here is sun-dried tomatoes, which are chopped and mixed into the meatball mixture and stirred into the sauce with the gnocchi. We like to use sun-dried tomatoes packed in oil, which ensures that they’ll be tender and flavorful and also gives you a bonus ingredient: sun-dried tomato oil. Some of that oil is added to the broth that the meatballs are cooked in, infusing the meat with even more Tuscan vibes.

Rounding out the Tuscan experience is garlic, lemon, Parmesan, and white wine. Fresh herbs (basil and rosemary here), lemon, and baby spinach are stirred in at the end for a light, bright finish.

Slow cookers do lots of things well, but browning isn’t one of them. Once the meatballs are slow cooked to tender perfection, we transfer them to a foil-lined baking sheet for a few minutes under the broiler. The blast of high heat adds color, flavor, and texture. The broiling happens while the gnocchi cooks in the broth, so this step doesn’t add any time to your dinner prep.

With the combination of meat, veg, and pasta, this is a one-pot meal, but some garlic bread, broccolini, or oven-roasted asparagus would also be delicious alongside if you're serving a crowd.

Did you make this recipe? Tell us all about it in the comments below.