Greek Stuffed Meatballs

Greek Stuffed Meatballs
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  1. 2 eggs
  2. 1 cup seasoned fine dry bread crumbs
  3. 1/4 cup finely chopped pimiento-stuffed green olives
  4. 1/4 cup finely chopped black olives
  5. 1/4 cup chopped flat-leaf (Italian) parsley
  6. 4 cloves garlic, minced
  7. 1 teaspoon salt
  8. 1/4 teaspoon ground black pepper
  9. 1 pound lean ground beef
  10. 1 pound ground lamb
  11. 6 ounces kasseri or feta cheese, cut into 1/2-inch cubes
  12. 1 recipe Greek Tomato Sauce (recipe follows)
  1. 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.
  2. 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.
  3. Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
  4. 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.
  5. Greek Tomato Sauce
  6. Ingredients
  7. 1/2 cup chopped onion (1 medium)
  8. 1 clove garlic, minced
  9. 1 tablespoon olive oil
  10. 1 8 ounce can tomato sauce
  11. 1/4 cup dry red wine or beef broth
  12. 1 teaspoon dried oregano, crushed
  13. 1/2 teaspoon ground cinnamon
  14. Directions
  15. In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.