Slow Cooker Mediterranean Meatball Pitas

• PAM(R) Original No-Stick Cooking Spray
• 1 tablespoon Pure Wesson(R) Vegetable Oil
• 2 eggs
• 1/2 cup dry unseasoned bread crumbs
• 1/2 cup finely chopped red onion
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 2 teaspoons finely chopped garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 pounds ground sirloin beef (90% lean)
• 2 (8 ounce) cans Hunt's(R) Tomato Sauce
• 5 white pita breads (6 1/2 inch), cut in half, warmed
• 1/2 cup crumbled feta cheese
• Chopped fresh parsley and mint (optional)

1. Spray inside of 4.5-quart slow cooker with cooking spray. Heat oil in large nonstick skillet over medium heat. Stir together eggs, bread crumbs, onion, parsley, garlic and spices in large bowl until well combined. Add meat to egg mixture and mix until just combined. Divide and roll meat mixture evenly into 20 meatballs.
2. Working in batches, brown meatballs in skillet until browned on all sides. Pour 1 can tomato sauce into bottom of slow cooker. Place meatballs on top of sauce. Pour remaining tomato sauce over meatballs. Cook on LOW 4 hours or HIGH 2 hours.
3. To serve: Place 2 meatballs in each pita half and top with some sauce. Top each pita with cheese, parsley and mint.

vegetable oil, eggs, bread crumbs, red onion, fresh italian, garlic, salt, ground cumin, ground cinnamon, ground black pepper, ground nutmeg, ground sirloin beef, tomato sauce, white pita breads, feta cheese, parsley

Taken from www.allrecipes.com/recipe/256052/slow-cooker-mediterranean-meatball-pitas/ (may not work)