Slow Cooker Mediterranean Meatball Pitas Recipes

MEDITERRANEAN MEATBALL PITAS

Steps:

• Finely dice White Onion (3/4) and Garlic (4 clove).
• Add oil to a frying pan on medium-high heat. Saute onions, garlic, and Ground Cumin (1 teaspoon) for 5 minutes.
• Season onion mixture with Salt (to taste) and Ground Black Pepper (to taste) before setting aside to cool.
• Thinly slice Red Onion (1/4) and dice Lebanese Cucumber (2).
• Thinly slice Fresh Parsley (1/2 cup).
• Halve Cherry Tomato (8) and scoop out the seeds from the tomatoes before dicing.
• Combine Ground Beef (1 pound), Egg (1), cooked onions and garlic, Breadcrumbs (2 tablespoon), Plain Greek Yogurt (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste).
• Form golf-ball sized meatballs.
• Heat 2 tbsp of Vegetable Oil (4 tablespoon) in a skillet over medium-high heat. Fry balls in batches for 2 minutes on each side, or until completely cooked through.
• Warm Pita Bread (8) in a dry pan for 2 minutes.
• Combine cucumbers, red onion, cherry tomatoes, and fresh parsley together with Olive Oil (1 tablespoon), Salt (to taste), and Ground Black Pepper (to taste).
• Top each pita with Plain Greek Yogurt (1/2 cup), 1-2 meatballs (depending on the size of the pita), and salad.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.
• Place ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, parsley, Italian seasoning, and pepper for the meatballs in a large bowl. Mix gently, but thoroughly, with your hands until well combined. Form mixture into 1-inch meatballs. Drop into sauce in the slow cooker, stir, and cover.
• Cook on Low until meatballs are cooked through, 4 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Just before meatballs and sauce are finished cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and serve with sauce and meatballs.

MEDITERRANEAN MEATBALL SANDWICHES

Steps:

• In a large bowl, combine onion, parsley, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on pitas with tzatziki sauce and toppings as desired.

MEDITERRANEAN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
• Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
• Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
• Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
• Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

SLOW COOKER MEDITERRANEAN MEATBALL PITAS

Steps:

• 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.
• 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.
• To serve: Place 2 meatballs in each pita half and top with some sauce. Top each pita with cheese, parsley and mint.

SLOW COOKER MEATBALLS

Steps:

• Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.
• To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice or pasta if you like, or with a green salad.