1. 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.
2. 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.
3. Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
4. 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:
In a medium saucepan heat 1 tbsp olive oil over medium heat. Cook 1/2 cup chopped onion (1 medium onion) and 1 cloves garlic, minced, in hot oil until tender. Stir in 8 oz canned tomato sauce; 1/4 cup dry red wine or beef broth; 1 tsp dried oregano, crushed; and 1/2 ground cinnamon. Cook until heated through
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