Cheese Stuffed Apple Chicken Meatballs {Slow Cooker}

Cheese Stuffed Apple Chicken Meatballs {Slow Cooker} takes about 50 minutes from beginning to end. This recipe makes 16 servings with 131 calories, 7g of protein, and 6g of fat each. For 48 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 2709 would say it hit the spot. A mixture of apple butter, tart apple, extra sharp cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Law Students Wife. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so spectacular. Similar recipes include Slow-Cooker Cheese-Stuffed Meatballs, Slow Cooker Cheese Stuffed Turkey Meatballs with Zoodles - Eat Healthy 2016, and Slow Cooker Mozzarella Stuffed Meatballs.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place rack in the center of your oven and preheat oven to 400 degrees. Line a large rimmed baking sheet with tin foil, then set an oven-proof wire rack on top. Coat rack with non-stick cooking spray. Set aside.In a large bowl, stir together apple, red onion, garlic, cinnamon, salt, pepper, egg white, and panko. Add ground chicken and lightly mix with a fork until just combined, being careful not to compact the chicken. Divide the mixture into quarters, then separate each quarter into 4 balls. Press a cube of cheddar into the center of each ball, then close chicken around the cheese to seal it. Arrange meatballs on the prepared baking sheet. Bake for 16-18 minutes, until cooked through.To finish the meatballs on the stove: In a large skillet, stir together the apple butter and barbeque sauce. Add butter and stir until melted. Add cooked meatballs to the skillet, with a spoon, gently coat the meatballs in sauce. Place a lid on top of the skillet and reduce heat to low to keep warm.To finish the meatballs in a slow cooker: After step two, place the cooked meatballs in the bottom of a slow cooker. In a small sauce pan over medium low, stir together the butter, apple butter, and barbecue sauce until the butter melts. Pour sauce over the top of the meatballs, toss gently to coat, and keep warm in the slow cooker.

 

Step by step:

1. Place rack in the center of your oven and preheat oven to 400 degrees. Line a large rimmed baking sheet with tin foil, then set an oven-proof wire rack on top. Coat rack with non-stick cooking spray. Set aside.In a large bowl, stir together apple, red onion, garlic, cinnamon, salt, pepper, egg white, and panko.

2. Add ground chicken and lightly mix with a fork until just combined, being careful not to compact the chicken. Divide the mixture into quarters, then separate each quarter into 4 balls. Press a cube of cheddar into the center of each ball, then close chicken around the cheese to seal it. Arrange meatballs on the prepared baking sheet.

3. Bake for 16-18 minutes, until cooked through.To finish the meatballs on the stove: In a large skillet, stir together the apple butter and barbeque sauce.

4. Add butter and stir until melted.

5. Add cooked meatballs to the skillet, with a spoon, gently coat the meatballs in sauce.

6. Place a lid on top of the skillet and reduce heat to low to keep warm.To finish the meatballs in a slow cooker: After step two, place the cooked meatballs in the bottom of a slow cooker. In a small sauce pan over medium low, stir together the butter, apple butter, and barbecue sauce until the butter melts.

7. Pour sauce over the top of the meatballs, toss gently to coat, and keep warm in the slow cooker.

Nutrition Information:

covered percent of daily need