YIELD Makes 4 servings
|1||can (about 15 ounces) diced tomatoes, drained and juices reserved|
|1||can (8 ounces) no-salt-added tomato sauce|
|1/4||cup chopped onion|
|2||tablespoons tomato paste|
|1||teaspoon dried Italian seasoning|
|1||pound ground chicken|
|1/2||cup fresh whole wheat or white bread crumbs (1 slice bread)|
|1||egg white, lightly beaten|
|3||tablespoons finely chopped fresh parsley|
|2||cloves garlic, minced|
|1/8||teaspoon black pepper|
|Nonstick cooking spray|
|4||small hard rolls, split|
|2||tablespoons grated Parmesan cheese|
Slow Cooker Directions
- Combine diced tomatoes, 1/2 cup reserved juice, tomato sauce, onion, tomato paste and Italian seasoning in slow cooker. Cover; cook on LOW 3 to 4 hours.
- Halfway through cooking time, prepare meatballs. Combine chicken, bread crumbs, egg white, parsley, garlic, salt and pepper in medium bowl. With wet hands, form mixture into 12 to 16 meatballs. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add meatballs; cook about 8 to 10 minutes or until well browned on all sides. Remove meatballs to slow cooker; cook on LOW 1 to 2 hours or until meatballs are no longer pink in centers and are heated through.
- Place 3 to 4 meatballs in each roll. Spoon sauce over meatballs. Sprinkle with cheese.
This recipe appears in: Beef
|Serving Size:||1 sandwich|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||16 %|