Slow Cooker Mediterranean Beef Meatballs

Name: Slow Cooker Mediterranean Beef Meatballs
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 30 meatballs
Ingredients: 1/2 teaspoon cumin; 1/2 teaspoon allspice; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup parsley (minced); 1/4 cup plain breadcrumbs; 1 tablespoons olive oil; 1 pound ground beef {I use 80/20}; 2 - 14.5 ounces cans of diced tomatoes; 1 - 14.5 ounce can of tomato sauce; 1 teaspoon cumin; 1 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; Dash of salt and pepper; 1 pound frozen green beans; 1/2 sweet onion (diced); 2 garlic cloves (minced)

Slow Cooker Mediterranean Beef Meatballs are full of warm spices and slow cooks in your crockpot to make dinner easy.

Prep20 min
Cook8 min
Total28 min
Makes30 meatballs
Calories53

Ingredients

30 meatballs

For the Mediterranean Beef Meatballs:

1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup parsley (minced)
1/4 cup plain breadcrumbs
1 tablespoons olive oil
1 pound ground beef {I use 80/20}

For the Lebanese Green Beans:

2 - 14.5 ounces cans of diced tomatoes
1 - 14.5 ounce can of tomato sauce
1 teaspoon cumin
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Dash of salt and pepper
1 pound frozen green beans
1/2 sweet onion (diced)
2 garlic cloves (minced)

Method

1
Pour the diced tomatoes and tomato sauce into your slow cooker followed by the cumin, cinnamon, cayenne pepper, salt and pepper and stir until well combine. Add the frozen green beans, onions and garlic. Mix well.
2
In a large bowl combine the cumin, allspice, cinnamon, cayenne pepper, salt, black pepper, parsley, breadcrumbs and olive oil. Mix together. Add the beef and use your hands to mix everything together.
3
Form the beef mixture into 1-inch meatballs and place them in the slow cooker, trying to submerge them under the tomato sauce.
4
Cook on low for 8 hours or high for 4 hours.
5
Garnish with fresh parsley and serve over a bed of rice with pita and yogurt.