Slow Cooker Mediterranean Meatball Pitas

Slow cooked meatballs in tomato sauce offer familiar flavors with an exotic touch.

• Preparation Time: 35 mins
• Total Time: 35 mins
• Calories: 325 Calories

Ingredients

• 2 eggs
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• ½ cup crumbled feta cheese
• 1 teaspoon ground cumin
• ½ cup finely chopped red onion
• 2 teaspoons finely chopped garlic
• PAM® Original No-Stick Cooking Spray
• 1 tablespoon Pure Wesson® Vegetable Oil
• ½ cup dry unseasoned bread crumbs
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 2 pounds ground sirloin beef (90% lean)
• 2 (8 ounce) cans Hunt's® Tomato Sauce
• 5 white pita breads (6 1/2 inch), cut in half, warmed
• 1 tablespoon Chopped fresh parsley and mint

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

To serve: Place 2 meatballs in each pita half and top with some sauce. Top each pita with cheese, parsley and mint.