- 4
Ingredients
- 1/4 cup chopped onion
- 1 can (15 oz) diced tomatoes, drained and juice reserved
- 1 can (8 oz) reduced-sodium tomato sauce
- 2 Tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1 lb ground chicken
- 1/2 cup fresh whole-wheat or white bread crumbs (1 slice bread)
- 1 egg white, lightly beaten
- 3 Tbsp finely chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 small hard rolls, split
- 2 Tbsp grated Parmesan cheese
Preparation
Step 1
Combine onion, diced tomatoes, 1/2 cup reserved juice, tomato sauce, tomato paste and Italian seasoning in slow cooker. Cover and cook on low 3 to 4 hours or until onions are soft.
During the last 30 minutes of 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 nonstick cooking spray; heat over medium heat until hot. Add meatballs; cook 8 to 10 minutes or until well browned on all sides. Remove meatballs to slow cooker; cook 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. Divide sauce evenly; spoon over meatballs. Sprinkle with cheese.