Slow Cooker Mediterranean Meatball Pitas
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2
Eggs2 tsps
Garlic (finely chopped)1 tsp
Salt1 tsp
Ground Cumin1 tsp
Ground Cinnamon1 tsp
Ground Black Pepper1 tsp
Ground Nutmeg1 cup
Crumbled Feta CheeseDirections:
1
Spray inside of 4
2
5-quart slow cooker with cooking spray
3
Heat oil in large nonstick skillet over medium heat
4
Stir together eggs, bread crumbs, onion, parsley, garlic and spices in large bowl until well combined
5
Add meat to egg mixture and mix until just combined
6
Divide and roll meat mixture evenly into 20 meatballs
7
Working in batches, brown meatballs in skillet until browned on all sides
8
Pour 1 can tomato sauce into bottom of slow cooker
9
Place meatballs on top of sauce
10
Pour remaining tomato sauce over meatballs
11
Cook on LOW 4 hours or HIGH 2 hours
12
To serve: Place 2 meatballs in each pita half and top with some sauce
13
Top each pita with cheese, parsley and mint