Greek Stuffed Meatballs

Greek Stuffed Meatballs





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







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





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







In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.