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Greek Stuffed Meatballs

Ingredients

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Directions

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  • Preheat oven to 350°F. In a large bowl beat eggs with a fork. Stir in bread crumbs, green olives, black olives, parsley, garlic, salt, and pepper. Add ground beef and ground lamb; mix until thoroughly combined.

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  • Shape meat mixture into a ball around each cheese cube, being sure to completely enclose the cheese. Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 25 minutes. Drain well.

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  • Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.

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  • Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.

Nutrition Facts (Greek Stuffed Meatballs)

104 calories; total fat 7g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 30mg; sodium 448mg; potassium 222mg; carbohydrates 5g; fiber 1g; sugar 2g; protein 6g; trans fatty acidg; vitamin a 243IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 8mcg; vitamin b12 1mcg; calcium 40mg; iron 1mg.

Greek Tomato Sauce

Ingredients

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Directions

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  • In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.

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