It's All Greek to Me Meatballs

From: Geist

On May 10, 2007

Wow, this was simple, easy, original and tasty. A relatively quick (if you have leftover rice) weeknight recipe great served with a generous greek salad. I would suggest adding cinnamon to both the lamb and the marinara sauce. It gives the dish a moussaka aura that goes very well with lamb, tomatoes and zucchini. The trick of using an ice cream spoon is both simple and genius: it leaves the hands clean, it gives the meatballs a nice flavourful olive oil dressing and gives them a rustic kind of look. Thanks for sharing!

From: pattikay in L.A.

On Sep 28, 2006

DH and I both liked this. I really enjoyed the texture of the meatballs. I liked it even better the next day, when I mashed a meatball, some sauce and cheese into a rolled-up pita for lunch.

From: currybunny

On Oct 30, 2005

Really, really good meatballs! I loved the rice in them and probably used even more feta than called for because there is no such thing as too much feta. I doubled the garlic and would add more next time too and didn't need the egg; with minced lamb these made such a lovely dinner, served with feta puffs, baked tomatoes and crusty bread - thanks for sharing!

From: Fairy Nuff

On Oct 24, 2005

Fabulous - great flavours! My first time making meatballs that are cooked in the sauce rather than pan-fried first. Loved the feta throughout the balls and adding the rice makes the meat go so much further.My youngest son went crazy over these meatballs...lol...he knows good food! The only thing I will change next time is to use more zucchini...it soaked up all the lovely flavours so well.