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Make ahead: The meatballs can be formed and frozen on a baking sheet before cooking. Transfer the frozen meatballs to a freezer bag and cook directly from the freezer. The meatballs and sauce can also be assembled in the slow cooker and refrigerated overnight before cooking.
Broiling the meatballs: Broil the meatballs before cooking to give your sauce more flavor. Broil on a rimmed baking sheet, flipping the meatballs once or twice, until they are browned on all sides before placing in the slow cooker.
Smaller slow cookers: Halve this recipe to make in smaller slow cookers.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
2 (23- to 25-ounce) jars marinara sauce (about 5 cups total), divided
2 large eggs
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmesan cheese, plus more for serving
1/2 cup minced yellow onion
1/3 cup coarsely chopped fresh parsley or basil leaves, plus more for serving
3 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
2 pounds ground chicken, preferably dark meat
2 cups shredded part-skim mozzarella cheese (optional)
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1st Keep
 Celestielj
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