Ingredients
1 Lb Ground Chicken
2 Egg Whites
3 Tbsp Minced Onion
1 Tbsp Parsley
1 Tsp Garlic Powder
1 Cup Italian Breadcrumbs or Gluten Free Breadcrumbs
1 Cup Pasta Sauce
Pasta:
16 Oz Spaghetti Noodles, Cooked and Drained (Tinkyada for Gluten Free)
Remaining Jar of Pasta Sauce
Preparation
In a large bowl mix all ingredients in order together, do not add the sauce, then form balls. I use an ice cream scoop to form the meatballs as it’s about the size you will want them to be.
Next spray your slow cooker with a good coat of non stick spray and place the meatballs in the slow cooker.
Pour the cup of pasta sauce over them and let them cook on low 6-8 hours.
Once you are ready to serve these, simply serve over spaghetti with pasta sauce.
