Greek Stuffed Meatballs

Photo by Susan M.
Adapted from recipe.com

PREP TIME

40

minutes

TOTAL TIME

--

minutes

SERVINGS

42

Meatballs

PREP TIME

40

minutes

TOTAL TIME

--

minutes

SERVINGS

42

servings

Adapted from recipe.com

Ingredients

  • 2

    eggs

  • 1

    cup seasoned fine dry bread crumbs

  • 1/4

    cup finely chopped pimiento-stuffed green olives

  • 1/4

    cup finely chopped black olives

  • 1/4

    cup chopped flat-leaf (Italian) parsley

  • 4

    cloves garlic, minced

  • 1

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1

    pound lean ground beef

  • 1

    pound ground lamb

  • 6

    ounces kasseri or feta cheese, cut into 1/2-inch cubes

  • 1

    recipe Greek Tomato Sauce

  • Greek Tomato Sauce

  • 1/2

    cup chopped onion (1 medium)

  • 1

    clove garlic, minced

  • 1

    tablespoon olive oil

  • 1

    8 ounce can tomato sauce

  • 1/4

    cup dry red wine or beef broth

  • 1

    teaspoon dried oregano, crushed

  • 1/2

    teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees 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. 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. Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat. 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. Greek Tomato Sauce 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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