Sunday, December 8, 2013

Greek Stuffed Meatballs Crockpot Recipe

Greek Stuffed Meatballs Crockpot Recipe

Ingredients needed:

* 2 eggs, lightly beaten
* 1 cup seasoned fine dry bread crumbs
* 1/4 cup finely chopped pimiento-stuffed green olives
* 1/4 cup of finely chopped black olives
* 1/4 cup of snipped fresh Italian (flat-leaf) parsley
* 4 cloves of garlic, minced
* 1 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 1 pound lean ground beef
* 1 pound ground lamb
* 6 ounces of feta cheese, cut into 1/2 inch cubes
* 1 jar of Tomato Sauce

Preparation steps:

* Preheat oven to 350 degrees. In a large bowl, combine eggs, bread crumbs, green olives, black olives, parsley, garlic, salt, and pepper. Add ground beef and ground lamb; mix well.
* For each meatball, shape some of the meat mixture into a ball around a cheese cube, being sure to completely enclose cheese. Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake for 25 minutes. Drain off fat.
* Transfer meatballs to crockpot. Pour tomato sauce over meatballs; gently toss to coat.
* Cover and cook on low heat setting for 3 1/2 hours or on high heat setting for 2 hours. Serve immediately or keep warm, covered, on warm or low heat setting for up to 2 hours.


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