Ingredients4 h 50 m servings 325
- 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.
Per Serving: 325 calories; 14.7 21.7 25.2 111 809 Full nutrition
ReviewsRead all reviews 3
12.4.15 Instead of frying the meatballs, I baked them for 15 minutes at 350°F (healthier and no grease splatter to deal with), and I did garnish with some sliced Kalamata olives. I scaled the...
This recipe made a very good meatball. We stopped the slow cooker at exactly 4 hours and the meatballs were firm and still held together nicely. The feta cheese made for a great topping and re...