Meatball Chicken Parmigiana

5 from 1 vote

This meatball chicken parmigiana has that simmered-all-day in perfectly seasoned tomatoes and topped with buttery garlic toasted breadcrumbs so that each bite brings you home to the comfort we all crave after a long day.

Crockpot recipe - leave it simmer all day, the recipe says 4 hours on high, after that let it simmer on warm until you're ready for dinner.

Prep Time15

Cook Time4 30

Total Time4 30

Course: Weeknight Dinner

Cuisine: Italian

Keyword: Crockpot, Easy, Comfort Food

Servings:

Calories: 463kcal

Ingredients

20 Chicken or Turkey Frozen Meatballs more if they are small
28 oz Crushed Tomatoes
1½ TBSP Italian Seasoning divided
¼ tsp Salt
4-6 slices of Provolone Cheese
8 oz Fresh Mozzarella Ball - sliced into about 8 ¼ thick slices
1 TBSP Butter
1 cup Regular Breadcrumbs
1 cup Panko Breadcrumbs
1 TBSP Garlic Salt
A few fresh basil leaves

Instructions

In a crockpot add the frozen meatballs, crushed tomatoes, 1 TBSP of Italian seasoning and salt. Cook on high for 4 hours.
After 4 hours, simmer on warm until you're ready for dinner.
20 Chicken or Turkey Frozen Meatballs, 28 oz Crushed Tomatoes, ¼ tsp Salt
Preheat the oven to 400F.
Pour the meatballs into an oven-safe dish.
Top the meatballs with the sliced provolone cheese. Layer the sliced fresh mozzarella cheese and sprinkle on the remaining ½ TBSP of Italian seasoning.
4-6 slices of Provolone Cheese, 8 oz Fresh Mozzarella Ball - sliced into about 8 ¼ thick slices
Bake for 10-15 minutes - until the cheese is melted.
While the meatballs bake, toast the breadcrumbs. In a small pan, add the butter, breadcrumbs and garlic salt. Over medium heat toss the breadcrumbs until they are a perfectly toasted brown. Stir often to prevent burning. Once they are toasted, set aside.
1 cup Regular Breadcrumbs, 1 cup Panko Breadcrumbs, 1 TBSP Garlic Salt, 1 TBSP Butter
Remove the dish from the oven, add the toasted breadcrumbs over the meatballs. Top with freshly chopped basil.

Nutrition