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Greek Stuffed Meatballs

Kasseri (kuh-SEHR-ee) are salty, sharp cheese doused with ouzo, a Greek liqueur, and lit on fire at Greek restaurants. Find them nestled inside these Mediterranean meatballs. Opa!

4.5 by 13 people
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  • Yields: about 42 meatballs
  • Prep: 40 mins
  • Bake: 25 mins 350°F
  • Slow Cook: 3 hrs to 4 hrs (low) or 1-1/2 to 2 hours (high)

Greek Stuffed Meatballs



  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



  1. In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.

Nutrition Facts (Greek Stuffed Meatballs)

    Per serving:
  • 104 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 30 mg chol.,
  • 448 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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