Perrin Davis

“GREEK PITAS Ground beef, or a mixture of lamb and beef, can be used in these flavorful meatballs. 4 SERVINGS                    INGREDIENTS                  1 pound (454 gm) ground lamb                  ¾ cup (177 mL) fresh bread crumbs                  1 egg                  ¼ cup (59 mL) finely chopped onion                  1 teaspoon (5 mL) each: dried oregano and mint leaves                  ¾ teaspoon (3.7 mL) salt                  ½ teaspoon (5 mL) pepper                  ¾ cup (177 mL) chicken broth                  2 pita breads, halved                  Cucumber-Yogurt Sauce (recipe follows)                  4 tablespoons crumbled feta cheese 1. Combine lamb, bread crumbs, egg, onion, oregano, mint, salt and pepper; shape into 16 meatballs. Place in slow cooker with chicken broth; cover and cook on low 4 hours. Drain and discard juices, or save for another use. 2. Spoon 4 meatballs into each pita half; top meatballs in each pita half with 2 tablespoons Cucumber-Yogurt sauce and 1 tablespoon (15 mL) feta cheese. CUCUMBER-YOGURT SAUCE MAKES ABOUT ½ CUP (118 ML)                    INGREDIENTS                  ¼ cup (59 mL) each: plain yogurt, finely chopped seeded cucumber                  1 teaspoon (5 mL) dried mint leaves 1. Mix all ingredients.”
― Perrin Davis, Slow Cooker 101: Master the Slow Cooker with 101 Great Recipes