Reviewed: Oct. 7, 2009

simple and tasty, I had it with some pita bread and tzatziki and lemon parsley potatoes with garlic. Will do this one again.

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N0_0ne

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Reviewed: Oct. 3, 2009

this was ok but next time I will be adding feta cheese and fresh mint and then grilling them on my gas grill with my meatball grilling device

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Daniel

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

Cut the number of eggs to one or two for a pound of meat. For an easier alternate, instead of frying, try baking them in a greased cassarole dish at 350 (without rolling them in flour).

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Jimmy the Greek

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 13, 2009

I served this at our dinner club and it was a hit. I followed the advice of some of the other reviewers and only used 1 egg. That was great. I changed the meat combo to a mixture of beef,pork and veal. Loved it served with crispy pitas and tzatziki sauce. GREAT!

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Kathy

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Reviewed: Jun. 29, 2009

Really good but I will give it a 4 star rating as well since I used half the eggs like others recommended and still had to add more bread crumbs.

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jecpanda

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Reviewed: Jun. 29, 2009

These are really good. I'm giving them four stars because I changed several things. I used all ground beef, plus fresh mint and also added some fresh marjarom, since I had it. For the bread I used some herbed black olive bread that I had on hand, and I only used one egg for about a pound of meat. I started soaking the bread in the milk, then threw it in the food processor along with the salt and pepper, herbs, and garlic. This made a little bread 'paste' that I then added to the meat with the egg. I used about a teaspoon of salt for one pound of meat.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: May 23, 2009

My entire family loved these! I made them with 3 lbs of turkey, and adjusted the bread/egg accordingly, and they were fantastic. The mint flavor was strong, but wonderful. I was suspicious at first because they seemed as though they wouldn't hold together well, but after cooking they were firm and moist (I browned them in a pan first, and then baked them for 30 min at 375F). Thanks for this great recipe!

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mender3

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Reviewed: Apr. 28, 2009

We really liked these meatballs. Based on other reviewers advice I cut the amount of egg in half. Also, I cut the amount of mint in half. My mint was home dried and strong. I served the meatballs on pita bread using the yogurt sauce recipe from the "warm greek pita sandwiches with cucumber yogurt sauce" recipe on this site. We will make this again! Thanks.

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netta7

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Reviewed: Apr. 16, 2009

We liked these. I think the only change I made was, I did't dredge in flour in fry. I just baked them at 350* for about 30 min., and doubled the recipe.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 9, 2009

added a touch of worcestershire sauce to added a little extra flavor found it very good

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T Jenkins

Cooking Level: Expert

Living In: Terre Haute, Indiana, USA

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Reviewed: Dec. 22, 2008

This was a great recipe but I made a few changes to suit our tastes. First it is very important to soak the milk in bread as suggested. Also, make sure to grate the onion right into the bowl so you can integrate the juice from the grated onion. I used a generous amount of parsely instead of the mint. I skipped dredging in flour and instead used olive oil for health purposes. These are a hit every time!!!

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Nicole

Cooking Level: Intermediate

Home Town: Clifton Park, New York, USA

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Reviewed: Oct. 5, 2008

Great served with a yogert/cucumber sauce on pita bread. I replaced the dried mint with McCormick's Greek Seasoning and it turned out fine. Will make again.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Sep. 23, 2008

The store didn't have ground lamb and so I made it with ground beef and it was excellent. I'm making them again for a dinner party tomorrow.

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Sara

Cooking Level: Expert

Home Town: Fairfield, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 23, 2008

Needs more salt!

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tweav

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Reviewed: May 19, 2008

Great recipe and very simple. I used 1/2 turkey and 1/2 beef (just what I usually have on hand), wheat bread and about 1 1/2 the amount of salt, but used half the eggs. Excellent!!

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JMarquez1

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Reviewed: Apr. 29, 2008

The only alterations to the recipe were to use a pound each of the lamb and beef, and to reduce the number of eggs to 2. Yummy stuff!

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Mar. 19, 2008

I made this with 3 slices of white bread, and it was pretty sloppy; I added just one large egg to bind the mixture but it was so wet I had to throw in some breadcrumbs (maybe half a cup). We enjoyed them but I would add more salt next time. I served them in pitas with lettuce, tomatoes, onion and a yogurt/Ranch/garlic powder dressing. Not bad at all. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 29, 2008

Very Tasty! We had a Greek themed dinner party and made these for the appetizer. The meatball mixture wasn't very firm so before rolling into balls, we doubled the amount of bread crumbs and chilled in the freezer Which helped some.

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mepham

Home Town: Milwaukee, Wisconsin, USA

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Margaret's Keftedes (Greek Meatballs)

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