Greek Stuffed Meatballs

Servings: 42 meatballs

• Calories: 104 | Total Fat: 7g
• Saturated Fat: 3g | Dietary Fiber: 1g
• Sugar: 2g | Protein: 6g
• Sodium: 448mg | Cholesterol: 30mg
• Carbohydrates: 5g

• Prep Time: 40mins
• Cook Time: 4hr 25mins (Low)
• Total Time: 5hr 5mins

Ingredients

• 1) 1 cup seasoned fine dry bread crumbs
• 2) 0.25 cup chopped flat-leaf (Italian) parsley
• 3) 4 cloves garlic, minced
• 4) 1 teaspoon salt
• 5) 0.25 teaspoon ground black pepper
• 6) 1 pound lean ground beef
• 7) 6 ounces kasseri or feta cheese, cut into 1/2-inch cubes
• 8) 1 recipe Greek Tomato Sauce

Steps

• 1) Preheat oven to 350°F.
• 2) In a large bowl beat eggs with a fork. Stir in bread crumbs, parsley, garlic, salt, and pepper.
  Add ground beef and ground lamb; mix until thoroughly combined.
• 3) Shape meat mixture into a ball around each cheese cube, being sure to completely enclose the cheese.
• 4) Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 25 minutes. Drain well.
• 5) Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
• 6) Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
• 7) Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.