Juicy chicken meatballs in creamy sauce

In a bowl combine 1 egg, dry bread crumbs, chopped onion, 2 tablespoons chopped dried tomatoes, 2 tablespoons milk, 1 tablespoon grated Parmesan cheese, minced 1 clove garlic, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Add ground chicken, mix well.

Shape mixture into 20 1 1/2-inch meatballs.

Line a baking pan with parchment paper and place the formed meatballs.

Preheat the oven to 190 degrees C (375 degrees F) and bake the meatballs in the oven until lightly browned (about 15 minutes).

Then place the meatballs in a 3,5-4 liter slow cooker.

Add chicken broth, heavy cream, dry white wine, 1/3 cup chopped dried tomatoes and 1/2 teaspoon Italian seasoning.

Cook in a slow cooker on low heat for 6 hours.

Add potato gnocchi, cover and cook for another 20 minutes.

Add baby spinach and grated Parmesan cheese.

Serve the meatballs hot.