Reviewed: Apr. 27, 2012

This recipe looks so much easier than others I have seen. I am looking forward to trying it. Interesting, my grandmother was also from Kyparissi!

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Reviewer:

Dawna

Reviewed: Mar. 15, 2012

Wonderful - I love authentic redipes such as this. Because my computer was down a while tonight i made something very similar off top of head: used 1 pd. ground beef, 1 pound ground lamb, 1/2 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp saffron. 1/2 tsp tumeric, 1/2 diced red onioon and 4 minced garlic cloves. Baked in 375 oven for 45 minutes. heavenly and yummy result. Served in Pita Bread with Hummus and olives and greens and tomatoes. Great!

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Reviewer:

caquilter

Reviewed: Feb. 20, 2012

They were good, I made the yogurt sauce for them and they were good. I did use just Turkey and baked them for 30 minutes at 375. Very good and healthy...

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Reviewer:

A&Hmommy

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 24, 2012

Used 2 tsp of chopped fresh mint instead of the dried. Loved the way the strong flavor of the lamb was diluted with the beef. Wonderful. Will make again and again.

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Reviewer:

whitelotuskim

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 9, 2012

I used this to make Gyro's for dinner. I took the advice of the other's reviews and used only 2 eggs, didn't use the flour and baked them at 350 for 45 mins. I also omitted the mint. I made a cucumber sauce (Easy Greek Yogurt Cucumber Sauce also on this site) and cut the meat balls in half before adding them to the pita bread. Everyone ate and loved them!!! Thank you for this recipe!

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Reviewer:

bhoward080701

Reviewed: Nov. 2, 2011

This was part of our "dippable dinner" night. I used whole wheat bread instead of white. I also let this meatball mixture sit for 20 minutes before forming it into the meatballs. We really liked these--especially the boys, which really surprized me. They ate a lot, they loved dipping it in the tzatziki sauce with the homemade pita chips. HUGE hit. I'll make this again for sure.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 30, 2011

It's a 5 with changes. I used 2 eggs and although it set with cooking, the mixture was very difficult to form into meatballs, so next time will use 1. Also added more salt. Everyone loved them. Thanks!!

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Reviewer:

DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: Oct. 11, 2011

Way too much dried mint. I followed the correct portions. A lot of people used Greek seasoning instead, I should have too! It was also super wet :(

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Reviewer:

Car0lia

Reviewed: Sep. 23, 2011

My father taught me how to make these when I was very young and this recipe was pretty close to his. I used one less egg and added a shot of ouzo to the meat mixture.

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Reviewer:

Christine928

Reviewed: Jun. 11, 2011

so good! i doubled the bread, milk, garlic, and onions. only put in 2 eggs.... i flattened them coz i was worried they wont be cooked from the inside.. turned out great! used the leftovers in pasta with cream sauce! i experimented with a few in the oven, but the fried ones were so much better !

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