Reviewed: Feb. 21, 2006

Very good and easy. I added a little salt at the end. Also, I didn't have lemon zest so I used a bit of lemon juice...worked out fine. We actually had this for dinner, not cocktails!! Husband really liked it.

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18 users found this review helpful

Reviewer:

KELLYSUNSHINE

Reviewed: Jun. 21, 2007

I was inspired to make lamb meatballs after watching Harold on Top Chef make some nice spicy lamb sicilian style meatballs. I wanted to make something not so spicy, though, and I found this excellent recipe. Thank you for beating my meatball doldrums!

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14 users found this review helpful

Reviewer:

Lila

Reviewed: Oct. 17, 2007

I wanted to serve this with rice as a meal, so I scaled the meatballs down to 6 servings but made the sauce as written. The meatballs were really quite bland, and the wine in the sauce was absolutely overpowering. I ended up adding about half a can of tomato sauce, and even then it wasn't especially good. I won't be making this again. Thanks anyway.

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12 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 5, 2008

these were ok...

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5 users found this review helpful

Reviewer:

BTU33

Reviewed: Feb. 1, 2011

OMG very good recipe it cost much more than ground turkey or beef but its worth every dollar. I added more tomato sauce and 1/3 cup of lemon juice instead of zest and put a lil bit of lemon juice in the sauce as well. Ummmm (Home Simpson voice) it was soo good.

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9 users found this review helpful

Reviewer:

mitchells7

Reviewed: May 3, 2011

These are very tasty! A nice unique dish. I definitely recommend as an appetizer, rather than a meal, because the taste is intense.

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3 users found this review helpful

Reviewer:

Annie123

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: May 20, 2012

Lamb has a different taste than beef, so this was a nice change of pace. Good ratio of meat to bread crumbs, too - thanks for getting that right Kathy. Next time I will make MUCH more sauce. I made two batches this time, and preferred the sauce made with white wine. The only drawback to this recipe is that ground lamb was expensive ($13 /lb), and was a bit hard to find. Had to go to a butcher in town because the grocery store only sold lamb chops.

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2 users found this review helpful

Reviewer:

MPEPLIN

Reviewed: Jan. 4, 2013

This was good. I would make it again, but just the meatball part. Used half shallots, half garlic. We ate it as a main course and liked it. The sauce was a bit strange, though -- not making that again.

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0 users found this review helpful