Mediterranean Meatballs

• 1/4 cup whole-wheat panko bread crumbs
• 2 pounds lean (94%) ground sirloin
• 2 scallions, finely chopped (1/4 cup)
• 1/2 cup finely chopped mint leaves, plus 2 sprigs
• 1 large egg, lightly beaten
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 teaspoons cumin
• 1/8 teaspoon cayenne
• Salt and pepper
• 1 28-oz. can fire-roasted crushed tomatoes, with juice
• 10 whole-wheat pitas, halved, optional
• 5 mini Persian cucumbers, sliced, for serving

1. In a bowl, mix bread crumbs, sirloin, scallions, chopped mint, egg, oil, half of garlic, 1 tsp. cumin, cayenne, 2 tsp. salt and 1/2 tsp. pepper. Use your fingers to combine well. Form into 40 1 1/4- to 1 1/2-inch meatballs. (You may cover and refrigerate meatballs overnight at this point if you'd like.)
2. In a slow cooker, stir tomatoes, mint sprigs, remaining garlic, remaining cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Gently stir in meatballs. Cover and cook on low until meatballs are cooked through, 3 to 4 hours. Remove and discard mint sprigs. Skim oil from top of sauce.
3. Divide meatballs and sauce among pitas, if desired; stuff with cucumbers.

wholewheat panko bread crumbs, lean, scallions, mint leaves, egg, olive oil, garlic, cumin, cayenne, salt, tomatoes, pitas, cucumbers

Taken from www.myrecipes.com/recipe/mediterranean-meatballs (may not work)