Reviewed: Jan. 11, 2008

I really liked these meatballs. I think the lamb is fantastic with feta and olives! I only used the equivalent to one egg with beaters instead. To avoid the inevitable broiler tragedy, I baked these in the oven at 400 for like 25 minutes until they were browned. They stuck a little to the pan. Served with penne and some artichoke marinara that I found at the store. Excellent!

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jeneanp

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

These were really good. I used kalamata olives like some reviewers suggested. I found a feta cheese that had garlic, lemon and oregano mixed in-it added tons of flavor. I made them appetizer size and had a tzatziki sauce from the website as a dip. Thanks for the recipe!

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Laura B.

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

These are killer! I use half ground lamb and half ground turkey. I also cook them in a skillet on the stove rather than in the oven. I serve them with tzatziki sauce and people love them! They reheat so well that I keep a bag of cooked ones in the freezer, douse them with a bit of chicken stock, and throw them in the oven or crockpot to reheat. SO GOOD!

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Nov. 9, 2007

Very good meatballs. Forgot to buy olives and didn't have italian seasoning (they don't stock that in Israel), so didn't use these ingredients. However, I did add some fresh chopped basil. I think two eggs are a bit too much, so next time I'll use only one. Also, used both ground turkey and ground beef. Finally, I baked it in the over and it came out very good! Loved the idea of the feta cheese. Will definitely do this again, this time will try to remember to buy olives.

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Gal Benron

Cooking Level: Expert

Living In: Haifa, Mehoz Hefa, Israel

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Reviewed: Oct. 10, 2007

Wonderful flavor. I made them into patties and grilled them. I served them in grilled pitas with cucumber yogurt sauce. Quick, easy and delicious!!

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 17, 2007

I followed this recipe almost perfectly, except that I did only use 1 egg on the recommedation of other raters. Also, I baked the meatballs instead of putting them under the broiler. This recipe was a very big hit and it was very quick and easy to make. Thanks!!

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 2, 2007

I thought these were really good. I had to use dried parsley and I used tomato basil flavored feta. My kids and I really like them. I will make them again, but I think I will use the fresh parsley and a broiler pan next time!

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TexasGirl

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 27, 2007

I a pinch I made a variation of this recipes using 1/2 goat cheese and 1/2 bleu cheese. Either way the recipes is excellent.

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MRSSKOGS

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Reviewed: Jan. 30, 2007

Delicious and easy! Next time I am going to take some of all yall's advices and use kalamata olives and a little garlic next time. Didn't have Italian seasoning but oregano and rosemary and a little thyme worked well.

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JXW21

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 22, 2006

Really good. My hubby, the picky eater, loved it. Even my 3 year old enjoyed 2 of them. We have fairly big appetites and 3-4 of these really filled us up.

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kp89dc2

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Reviewed: Dec. 12, 2006

They were pretty good! But, they needed just a little something else. I added a clove of garlic, used ground beef, and baked them in a broiler pan so the juices could drain. Maybe next time I will add some sauce after they are done cooking.

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Joscelyn

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2006

I didn't think much to these. The olives made them salty, and the cheese was very out of place with the flavours.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Nov. 25, 2006

I also made small cocktail meatballs. I replaced green olives with Greek Kalamata olives and organo instead of italian seasoning. I also used 1 egg like many reviewers and the consistency was good. I was curious to see how the meatballs would cook under the broiler and it did not go well. They were burning up and smoking like crazy. My pan was almost ruined. Next time, I will cook these in a large skillet, or in the oven, but not under the broiler.

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Stephanie M.

Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 19, 2006

I made these for a party this weekend and they were a hit! I modified slighly by using ground turkey, adding greek seasoning and about 3/4 cup of italian bread crumbs. I also fried them instead of broil. They turned out wounderful!

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TGIRLNC

Cooking Level: Expert

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Reviewed: Oct. 27, 2006

Wowza! In keeping with other suggestions, I added 1/2 lb ground sirloin, a tsp. of cumin seeds and two cloves of minced garlic. The additional meat took care of the "too much egg" problem and added so much flavor tot hese meatballs.

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Oct. 23, 2006

yummmmmm....Make sure you use the tangy feta and not the cheep stuff. Next time I will add garlic, like other reviewers did. I am drooling thinking of these as about kabobs on the BBQ. Also, don't forget the taziki!!

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SWEETNOTHINGS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 16, 2006

I love these meatballs! I usually double the recipe and freeze the extras. I once made them with black olives, but the green are much better. Anyone who's tried these meatballs have loved them!

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CMCURLEY

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Reviewed: Oct. 14, 2006

I actually made this like a meat loaf, so took a while longer to cook. I used 2 eggs, but it was too moist, and so I had to use breadcrumbs to make the mixture firmer. I was expcting to find melted feta cheese or a cheesy flavour, so don't think the cheese made much difference, except to make it salty. I was glad that I automatically reduced my salt input, so take care about that. Actually it tastes alot like the 'kofta' we make here in Libya and other Arab countries, but we add garlic and cumin, and fry them. I think it will go well with cucumber and yoghurt salad dip, so will prepare that with it next time. But still a nice dish.

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Lizzie D

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Reviewed: Oct. 1, 2006

Wonderful! Everyone at the party was asking "who made those meatballs". I made them smaller than the recipe called for, like cocktail size, then made a cucumber-yogurt sauce to dip them into--they tasted like a gyro--I will be making them again!

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