Mediterranean Meatballs

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

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21g
  • Carbohydrate: 9g
  • Fiber: 3g
  • Cholesterol: 67mg
  • Iron: 3mg
  • Sodium: 822mg
  • Calcium: 57mg


  • 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


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