Mediterranean Meatballs

Ingredients

• 28 oz canned tomatoes with juice crushed canned
• 0.1 teaspoon cayenne 
• 5  persian cucumbers mini sliced for serving
• 2 teaspoons cumin 
• 1 large eggs lightly beaten
• 6 cloves garlic minced
• 2 pounds ground sirloin 94% lean ()
• 0.5 cup mint leaves finely chopped
• 2 tablespoons olive oil 
• 0.3 cup panko bread crumbs whole-wheat
• 10  pitas whole-wheat halved
• 30 servings salt and pepper 
• 0.3 cup scallions finely chopped

Equipment

• bowl
• slow cooker

Directions

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.
3. Remove and discard mint sprigs. Skim oil from top of sauce.
4. Divide meatballs and sauce among pitas, if desired; stuff with cucumbers.