Tag: italian breadcrumbs

Make-Ahead Meatballs for Subs, Pasta, and More
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These crockpot meatballs simmer in a rich tomato sauce, turning simple ingredients into a tender, flavor-packed comfort meal with almost no effort.
Flavor: Tender and juicy with classic Italian flavors, simmered in a rich, garlicky tomato sauce that’s both savory and comforting.

Recommended Tools: A small cookie scoop keeps the meatballs the same size so they cook evenly.

Serving Suggestions: Serve over spaghetti, polenta, or tucked into toasted meatball subs. They’re even better with homemade garlic bread and a classic Caesar salad to round out the meal.
Best Ingredients for Meatballs
- Ground Beef: Using lean ground beef keeps the sauce from getting greasy. For a heartier meatball, use a beef-and-pork blend. For a bolder flavor, swap half of the ground beef for Italian sausage. If replacing with ground turkey or chicken, add a tablespoon of milk to keep them tender.
- Bread Crumbs: Fine breadcrumbs work best for binding the meatballs. Gluten-free crumbs or crushed crackers can be used as an easy swap.
- Sauce: Use a marinara or pasta sauce you already love since it drives the final flavor, or choose one with garlic and basil for a classic Italian taste.
- Seasonings: Adding Italian seasoning to the slow cooker brings all the flavors together beautifully.
- Variations: Stir in a spoonful of tomato paste near the end for a thicker sauce, or add a Parmesan rind while it simmers for extra savory richness, removing it before serving.
How to Cook Meatballs in the Crockpot
1. Combine meatball ingredients and roll into balls (full recipe below).
2. Place in the Crockpot and top with sauce.
3. Cook the meatballs until they reach 160°F, and the sauce is bubbling.
Mix gently and stop as soon as everything is combined to keep the meatballs tender.

Keep the lid closed as much as possible to maintain consistent cooking time.

An instant-read thermometer takes the guesswork out of making sure the meatballs are fully cooked.

To make ahead, form and freeze meatballs on a tray until firm, then store them in a freezer-safe bag so they don’t stick together. Cook from frozen, adding extra time as needed.
Storing and Reheating Tips

Store cooled meatballs in an airtight container and refrigerate up to 4 days. Or freeze in meal-sized portions in freezer bags or containers for up to 3 months for best quality.

Reheat on the stovetop over medium-low or in the microwave in short bursts, stirring the sauce in between. Or reheat in a slow cooker on low, stirring occasionally, until hot throughout. Add a splash of water if the sauce has thickened.

Can I put raw meatballs directly into the slow cooker?

Yes, you can! They will fully cook in the sauce. Cook until the meatballs reach 160°F in the center.

Can I use precooked frozen meatballs?

Yes. Precooked, frozen meatballs will need extra time to ensure they are heated through before serving. Precooked, thawed meatballs will need less time since they only need to warm up. However, it is not recommended to put frozen raw meatballs in the slow cooker. You will want to thaw before adding them.

Can I cook these meatballs on low in the slow cooker?

Yes, cook on low for 6 to 7 hours or high for 3 to 4 hours. Keep the lid on as much as possible, and cook until the meatballs reach 160°F.

More Meatball Favorites

Did you enjoy this Crockpot Meatballs Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Spray slow cooker with cooking spray.

Combine all meatball ingredients in a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.

Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.

Serve over pasta.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Serving: 3meatballs | Calories: 280 | Carbohydrates: 16g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 703mg | Potassium: 901mg | Fiber: 3g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 4.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Slow Cooker

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe adapted from The ShortCut Kitchen.
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Holly Nilsson

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January 13, 2026
Easy Chicken Parmesan
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Cheesy, easy, and comforting, this chicken parmesan recipe is a restaurant favorite made easy at home.

Tender breaded chicken breasts are covered in marinara and baked with cheese until golden and bubbly!
An Easy Chicken Parmesan

Chicken parmesan, also known as chicken parmigiana, is an Italian favorite. This dish originated from Italian immigrants in the US in the ’50s and is thought to be a twist on eggplant parmesan.

It’ll look like you spent hours in the kitchen, but this parmesan chicken recipe is easy to make with common ingredients.

While it is traditionally deep-fried or often pan-fried in melted butter, this baked chicken parmesan is an easier version without all of the oil.

The chicken comes out tender and juicy, and tastes as good as a restaurant at a fraction of the price.
Ingredients for Chicken Parmesan

Chicken – For this chicken parmesan recipe, you’ll need boneless skinless chicken breasts or chicken cutlets. If using chicken breasts, pound them to ½-inch thick so they cook evenly.

Breading – I use two types of crumbs in this breadcrumb mixture; Panko adds crunch, while the finer breadcrumbs give a more even crust. Use pre-seasoned breadcrumbs, or add some Italian seasoning and salt to your own fine breadcrumbs.

Cheese – Parmesan cheese adds flavor while the melted mozzarella cheese gives this chicken parm recipe its delicious cheesy topping.

Tomato Sauce – Any marinara or pasta sauce will work, I choose a high quality sauce as the sauce adds a lot of flavor to this dish.

How to Make Chicken Parmesan

Here is a basic overview, you can find the full chicken parmesan recipe below.
1. Bread the chicken: Bread the chicken breasts and lightly brown them in a pan (per the recipe below).
2. Add marinara sauce: Place them into a casserole dish with marinara sauce and top with cheese.
3. Top with cheese & bake: Bake until the chicken is cooked through and the cheese is golden brown and bubbly.
Once it comes out of the oven, sprinkle it with fresh basil and parsley and serve it over pasta like spaghetti.

Leftovers
- Leftover chicken parmesan is delish as a chicken parmesan sandwich.
- Keep leftover chicken parmesan in a covered container for up to 4 days and reheat portions in the microwave or air fryer with some fresh Parmesan cheese.
- To freeze prepared chicken parmesan, cool completely. Once cool, seal in freezer-safe food storage containers or quart-sized freezer bags. Thaw overnight in the refrigerator before reheating. The chicken will not be as crispy once frozen, but it is still delicious.
More Baked Chicken Recipes

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Easy Chicken Parmesan

This easy chicken parmesan recipe is a family favorite, perfect served over pasta!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat the oven to 425°F.

Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.

In a third shallow dish, combine Panko, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they’re very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.

Dip chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the bread crumb mixture and gently press to adhere.

Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden. It does not need to cook through.

In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.

Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.

Sprinkle with fresh herbs and serve over pasta.

Pound the chicken breasts to an even thickness so they cook evenly. Chicken cutlets can be used in place of chicken breasts.

Dab the chicken dry with a paper towel, this will help the coating stick.

Gently press the breadcrumbs onto the chicken to ensure they adhere.

Preheat the oil in the pan before adding the chicken for a crispier crumb.

Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired.

Calories: 634 | Carbohydrates: 42g | Protein: 46g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1584mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 412mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Entree, Main Course

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 23, 2023