Reviewed: Feb. 10, 2006

I thought that these were quite good - I used fat free feta cheese and couldn't tell the difference. The only problem was that lamb is very fatty, and a lot of oil accumulated. Just be careful to drain it all out and place on paper towels... Otherwise, good and different recipe. thank you.

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Reviewer:

Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: Feb. 8, 2006

brought these to a "meatball" potluck. All of the usual meatball recipes had been snatched up so I tried these. Used pork instead of lamb and served with pitas and tazikki sauce. Tasted just like a gyro, many compliments. Thank you for sharing!

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Reviewer:

Allison

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2005

Quick, easy and delicious. Made mini versions for a party the day before and they stayed beautifully moist overnight. Will definitely make again!

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Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

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Reviewed: Nov. 29, 2005

The lamb, feta and olives are a nice combination. I tend to prefer meatballs containing breadcrumbs for a smoother consistency, but I liked these just fine. I used them to top off a Greek salad (gotta have protein!) and it was delicious. I will definitely make this recipe again!

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northern exposure

Living In: Laramie, Wyoming, USA

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Reviewed: Sep. 18, 2005

everyone that eats these loves them. I have used lamb, beef, turkey, and combinations of the above as I have them on hand. All were good. I also used the same recipe to make hamburgers that were to die for, a little lemon-garlic-mayo sauce on top with some sliced onion and lettuce and it's really good. I also second the use of kalamata olives instead of green. Great recipe all around.

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Reviewer:

JYHICKS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Aug. 29, 2005

Delicious and easy; can multiply recipe and freeze extra meatballs for a quick dinner the next week. I used anchovy stuffed olives.

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BACHING

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Reviewed: Jul. 27, 2005

excellent, very easy and tasty. Even the 2 year old liked them. I served them with tziki dip and rosemary roast potatoes. I do suggest you buy more feta and olives as you end up eating half of what the recipe calls for before you even get started!!

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Jun. 15, 2005

This was a great recipe. It was so easy to make and everybody loved it. The only think I changed was I toasted some pine nuts and put them in too. I will definitely make these again.

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Chantel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 20, 2005

My family loves these. Only change I made was using ground turkey instead of lamb (not available at my local market). I make enough for left-overs - they reheat great for lunch. I serve them with a ceasar salad and couscous with pine nuts.

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PVGEDNEY

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Reviewed: Jun. 22, 2004

Easy and tasty

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SVETA1

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Reviewed: Feb. 18, 2004

A friend gave us some ground lamb, and this is the only recipe I use for it. I make a mint/yogurt sauce (tzatziki) and fill a pita with meatballs & sauce. So good!! I can't wait for summer to try grilling them.

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