Mediterranean Meatballs

Yield:

Serves: 10 (serving size: 4 meatballs, 3 tbsp. sauce, 1/2 cucumber)

Recipe Time

Prep: 30 Minutes
Cook: 4 Hours

Nutritional Information

Calories 182
Fat 7 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 67 mg
Iron 3 mg
Sodium 822 mg
Calcium 57 mg

Ingredients

1/4 cup whole-wheat panko bread crumbs
2 pounds lean (94%) ground sirloin
2 scallions, finely chopped (1/4 cup)
1/2 cup finely chopped mint leaves, plus 2 sprigs
1 large egg, lightly beaten
2 tablespoons olive oil
6 cloves garlic, minced
2 teaspoons cumin
1/8 teaspoon cayenne
Salt and pepper
1 28-oz. can fire-roasted crushed tomatoes, with juice
10 whole-wheat pitas, halved, optional
5 mini Persian cucumbers, sliced, for serving

Preparation

1. In a bowl, mix bread crumbs, sirloin, scallions, chopped mint, egg, oil, half of garlic, 1 tsp. cumin, cayenne, 2 tsp. salt and 1/2 tsp. pepper. Use your fingers to combine well. Form into 40 1 1/4- to 1 1/2-inch meatballs. (You may cover and refrigerate meatballs overnight at this point if you'd like.)

2. In a slow cooker, stir tomatoes, mint sprigs, remaining garlic, remaining cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Gently stir in meatballs. Cover and cook on low until meatballs are cooked through, 3 to 4 hours. Remove and discard mint sprigs. Skim oil from top of sauce.

3. Divide meatballs and sauce among pitas, if desired; stuff with cucumbers.

Note:

Genevieve Ko,

November 2013