Slow Cooker Mediterranean Gyros-Style Meatballs - 10g Carbohydrate; 1g Dietary Fiber
Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Large ( 5 to 7 qt) LowerCarbs Meat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 2 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion 2 tablespoons all-purpose flour 2 cups red wine -- such as Chianti, Barolo or Zinfandel 1 cup beef broth 1 cup chicken broth Meatballs: 1 pound lean ground lamb 1 pound lean ground beef 3 cloves garlic -- minced 1 cup finely chopped yellow onion 2 teaspoons dried oregano 1 teaspoon dried rosemary -- crushed in the palm of your hand 2 slices bread -- crusts removed, torn into pieces 1/4 cup milk 2 teaspoons salt 1 teaspoon freshly ground black pepper grated zest of 1 lemon 1/2 cup finely chopped fresh parsley Heat the oil in a saucepan over medium-high heat. Add the onion and saute for 3 minutes, until softened. Stir in the flour and cook, stirring, for 3 minutes. Add the wine and whisk until the mixture boils. Transfer to the insert of a 5 to 7-quart slow cooker and stir in the broths. Cover and keep warm while making the meatballs. Combine all the meatball ingredients except the parsley in a large mixing bowl and mix until well blended. Shape into 2-inch balls and carefully place in the sauce. Cover and cook on high for 3 t 4 hours or on low for 6 to 8 hours, until the meatballs are cooked through. Skim off any fat from the top of the sauce an stir in the parsley. Serve from the cooker set on warm. Serves 6 to 8. AuthorNote: Gyros are made from highly seasoned lamb and beef, spit roasted so the outside is crispy and the inside is juicy. Thinly sliced and packed into pita bread with cucumber yogurt sauce, tomatoes, and lettuce, the meat makes a delicious sandwich. Instead of spit roasting lamb, however, we'll form the meat into balls and cook them in a red wine sauce. These meatballs are highly spiced with garlic, lemon zest, onion, and oregano and are terrific served over pasta or stuffed into pita with salad. Or, they can be served with skewers form the slow cooker for a party. Cuisine: "Mediterranean" Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 502 Calories; 33g Fat (66.4% calories from fat); 26g Protein; 12g Carbohydrate; 1g Dietary Fiber; 97mg Cholesterol; 1074mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
