Description
Your guests will smile and your kids yell “Yay, meatballs!” They are so tender and perfectly spiced – but not too spicy.
Ingredients
Scale
- 1/4 cup grated onion – use a box grater and press into a colander to drain slightly if desired
- 1/4 cup chopped raisins
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 2 garlic cloves, minced
- 1 large egg
- 2 tablespoons chopped fresh mint
- 1 pound ground beef (could also use venison)
- 3/4 cup fresh breadcrumbs (a leftover corn muffin works great)
- 1 teaspoon canola oil
- Cooking spray
- 1 (28-ounce) can chopped tomatoes
- Feta cheese & fresh mint for garnish
Instructions
- Combine onions, raisins, spices, garlic, egg, mint in a large bowl. Add beef and breadcrumbs; stir well. Shape into 32-36 (3/4-inch) meatballs.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add a third of the meatballs to pan. Cook 4 minutes total, rolling meatballs around the pan as best as you can to brown most sides. (It’s OK if some sides are a little pink on some sides.) Continue with remaining meatballs in 2 more batches. Transfer meatballs to a 4-quart electric slow cooker coated with cooking spray. (DON’T forget the spray to avoid baked-on clean-up.)
- Pour tomatoes over meatballs. Cover and cook on HIGH for 2 hours (or on low for about 4 hours) or until meatballs are done. Garnish with cheese and fresh mint.Serve over a mix of brown and white rice.