Oct 5, 2016
This recipe from shoprite.com takes a little bit of effort but is yummy and warming on a chilly fall night. The slow cooker will take over once the ingredients are in it and leave you free to do your thing. Serve with a crisp salad and beverage and you have a complete meal.
Servings:10 Cook Time:35 minutes
Slow cooked meatballs in tomato sauce offer familiar flavors with an exotic touch.
Ingredients
No-Stick Cooking Spray
1 Tbs Vegetable Oil
2 eggs
1/2 cup dry unseasoned bread crumbs
1/2 cup finely chopped red onion
2 Tbs chopped fresh Italian (flat-leaf) parsley
2 Tbs finely chopped garlic
1 tsp salt
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
2 lbs ground sirloin beef (90% lean)
2 cans (8 oz each) Tomato Sauce
5 white pita pocket breads (6-1/2 inch), cut in half, warmed
1/2 cup crumbled feta cheese
Chopped fresh parsley and mint, optional
Directions
- Spray inside of 4.5-quart slow cooker with cooking spray.
- Heat oil in large nonstick skillet over medium heat.
- Stir together eggs, bread crumbs, onion, parsley, garlic and spices in large bowl until well combined.
- Add meat to egg mixture and mix until just combined.
- Divide and roll meat mixture evenly into 20 meatballs.
- Working in batches, brown meatballs in skillet until browned on all sides.
- Pour 1 can tomato sauce into bottom of slow cooker. Place meatballs on top of sauce.
- Pour remaining tomato sauce over meatballs.
- Cook on LOW 4 hours or HIGH 2 hours.
- To serve: Place 2 meatballs in each pita half and top with some sauce. Top each pita with cheese, parsley and mint.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
Image: Slow cooker meatball pitas - shoprite.com/recipes
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