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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; 7 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 448 mg sodium. 222 mg potassium; 5 g carbohydrates; 1 g fiber; 2 g sugar; 6 g protein; 0 g trans fatty acid; 243 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 1 mg iron;

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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