Ingredients4 h 50 m servings 325 cals
- 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 g fat; 21.7 g carbohydrates; 25.2 g protein; 111 mg cholesterol; 809 mg sodium. 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...
We really enjoyed the flavors of these meatballs in pitas. Changes I made were done to accommodate the two of us. I used 1 lb. of ground Kobe beef, 1 can of Hunt's tomato sauce, and kept the spi...