Slow Cooker Mediterranean Meatball Pitas

0 of 5
(0 ratings)
Total Time
Number Of

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

  • PAM® Original No-Stick Cooking Spray
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 2 eggs
  • 1/2 cup dry unseasoned bread crumbs
  • 1/2 cup finely chopped red onion
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 pounds ground sirloin beef (90% lean)
  • 2 cans (8 oz each) Hunt's® Tomato Sauce
  • 5 white pita pocket breads (6-1/2 inch), cut in half, warmed
  • 1/2 cup crumbled feta cheese
  • Chopped fresh parsley and mint, optional

Purchase ingredients from Peapod or Amazon

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

Share your experience now

Nutrition Information
Calories: 318 View complete nutrition information
Reviews (0)

Your review of Slow Cooker Mediterranean Meatball Pitas

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating