Greek Stuffed Meatballs - BHG |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 whole(s) eggs lightly beaten |
1 cup(s) fine dry seasoned bread crumbs |
1/4 cup(s) green olives, chopped |
1/4 cup(s) black olives, finely chopped |
1/4 cup(s) fresh parsley, snipped |
4 clove(s) garlic, minced |
1 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
2 pound(s) lean ground beef |
6 ounce(s) feta cheese, cut into 1/2 inch cubes |
1 bottle(s) greek tomato sauce |
1/2 cup(s) chopped onion |
1 tablespoon(s) evoo |
1 clove(s) garlic, minced |
8 ounce(s) canned tomato sauce |
1/4 cup(s) dry red wine or beef broth |
1 teaspoon(s) dried oregano |
1/2 teaspoon(s) cinnamon |
Directions:
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. In a medium saucepan heat 1 tbsp olive oil over medium heat. Cook 1/2 cup chopped onion (1 medium onion) and 1 cloves garlic, minced, in hot oil until tender. Stir in 8 oz canned tomato sauce; 1/4 cup dry red wine or beef broth; 1 tsp dried oregano, crushed; and 1/2 ground cinnamon. Cook until heated through
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