This Tuscan Chicken Meatballs with Gnocchi recipe is like a warm hug in a bowl! Picture juicy chicken meatballs seasoned with Italian herbs, sun-dried tomatoes, and garlic, all in a creamy sauce with soft gnocchi.
It’s the kind of dish that makes you want to cosy up on the couch with your favourite sweater and dig in. And guess what? It’s really easy to make! Just toss everything into the slow cooker and let it do its thing.
I love how the slow cooker cooks the chicken meatballs just right and lets all the flavors blend perfectly. Trust me, it’s one of those dishes you won’t be able to get enough of!
So if you’re in the mood for some comforting Tuscan flavours without a lot of fuss, give this recipe a try. It’s the perfect way to enjoy a taste of Italy without any hassle.
Slow Cooker Tuscan Chicken Meatballs With Gnocchi Recipe
Ingredients
for the Meatballs:
- ½ cup 66g Sun-dried tomatoes, drained (save the oil)
- 1 Onion roughly chopped
- 3 Garlic cloves
- Handful of fresh basil leaves
- 1 lb. 500g ground Chicken or turkey
- 1 Large egg
- 1 tsp Italian herbs or seasoning
- 1 tsp Garlic powder
- ½ tsp ground Pepper
- 3 tbsp grated Parmesan
- ½ cup 75g Panko breadcrumbs (add more if needed)
To Cook:
- 2 tbsp sun-dried Tomato oil from the jar or olive oil
- ¼ cup 60ml dry white Wine
- 2 cups 480ml Chicken broth (or 2 chicken stock cubes dissolved in water)
- ½ cup 66g chopped sun-dried Tomatoes
- ½ cup 120ml Heavy cream
- 3 tbsp grated Parmesan plus extra for serving
- 17.5 oz 500g fresh Gnocchi
- 7 oz 200g baby Spinach leaves, roughly chopped
Instructions
MAKE THE MEATBALLS:
- Put ½ cup (66g) sun-dried tomatoes, 1 onion, 3 garlic cloves, and a handful of fresh basil leaves in a mini chopper or food processor. Blend until they’re chopped up but still a bit chunky. You can also chop them finely with a knife if you don’t have a chopper.
- In a big bowl, mix together 1 lb. (500g) ground chicken or turkey, the chopped stuff from the chopper, 1 large egg, 1 tsp Italian herbs or seasoning, 1 tsp garlic powder, ½ tsp ground pepper, 3 tbsp grated Parmesan cheese, and ½ cup (75g) Panko breadcrumbs. Use a spoon or your hands to mix it all together really well.
- Make small meatballs using a small spoon or scoop, and your hands that you’ve lightly oiled.
BROWN THE MEATBALLS:
- Heat up the sun-dried tomato oil in a slow cooker or a pan.
- Add the meatballs and let them cook for about five minutes. Turn them over once in a while until they get a nice color.
- Remember, they don’t need to be fully cooked at this point.
SLOW COOK:
- If you’re using a slow cooker or a pan, pour in a splash of dry white wine and let it simmer for about a minute.
- If you started cooking in a pan, transfer everything to a slow cooker at this point.
- Pour in 2 cups (480ml) of chicken broth, cover the cooker, and set it to cook on HIGH for 2-3 hours.
- After that time, stir in 3 tbsp grated Parmesan, ½ cup (120ml) cream, chopped sun-dried tomatoes, and 17.5 oz (500g) gnocchi. Cover it again and cook on HIGH for another 20 minutes.
- If you want the sauce a bit thicker, you can mix in a cornstarch slurry along with the cream.
- Lastly, add 7 oz (200g) of baby spinach leaves to the sauce and stir until they wilt. Taste it and add more seasoning if you like.
- Spoon the deliciousness into bowls, sprinkle some extra Parmesan on top, and serve. Enjoy!
Notes
- Make the meatball mixture ahead of time and keep it in the fridge for up to a day. Then, when you’re ready to cook, shape the meatballs and get them in the slow cooker for a quick dinner.
- Try adding different herbs and spices to your meatball mix. Maybe some parsley, oregano, or a few red pepper flakes for some extra flavour. Don’t be afraid to try new things!
- Want a richer sauce? Stir in a spoonful of mascarpone cheese along with the cream and Parmesan. It adds a delicious creaminess to the dish. Or, if you’re avoiding dairy, try using coconut milk instead.
- Before serving, sprinkle some fresh basil or parsley on top. It adds a lovely pop of color and freshness that makes the dish look and taste even better.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 735Â kcal |
| Carbohydrates | 76g |
| Protein | 38g |
| Fat | 34g |
| Cholesterol | 181mg |
| Sodium | 788mg |
| Potassium | 2028mg |
| Iron | 10mg |
| Calcium | 244mg |
How Can I Make Meatballs Less Chewy?
To make meatballs moist and tender, it’s important to include binders like eggs and breadcrumbs in the mixture. These ingredients help add moisture and improve texture. You can also try using a panade, which is breadcrumbs soaked in milk, to achieve the same result.
How Long Do Chicken Meatballs Stay Fresh?
Chicken meatballs can last for about 3-4 days in the fridge. If you want to keep them longer, you can freeze them before or after cooking. To freeze before cooking, lay them on a baking dish in the freezer for at least 4 hours, then transfer them to a sealed bag.
Why Are My Chicken Meatballs Tough?
Chicken meatballs might become tough if the meat is mashed or if you work the mixture too much. It’s best to handle the mixture gently and form the meatballs into 1 1/2-inch size balls, using about 2 tablespoons of mixture for each.
How Can I Tell If Chicken Meatballs are Cooked?
Chicken meatballs are ready when they reach an internal temperature of 165°F (74°C). To check, bake them for around 20 minutes and use a thermometer to measure the temperature.