Reviewed: Sep. 18, 2008

This was excellent. I used beef, green onions, only one egg and exchanged cilantro for parsley ( all I had). OMG it was delicious. I made four patties and baked on 450F for 15 min. So flavourful and juicy. We will make these offen.

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6 users found this review helpful

Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Aug. 20, 2008

This was lovely. I only made enough for 2 people. And I added a tbs of tomato puree and garlic puree and blitzed them in the blender to mix then better. I used 250g of extra lean beef mince and fresh basil, parsley, and oregano. It was nice. I served it on a bed of baby spinach,rocket, and watercress. Very healthy meal. Loved it. Even my 3 y.o loved them.

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5 users found this review helpful

Reviewer:

JENNJI

Reviewed: Aug. 5, 2008

Love them! We use Lamb/Beef ground and they were so good.

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4 users found this review helpful

Reviewer:

Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

Reviewed: Jun. 27, 2008

Great flavor!

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3 users found this review helpful

Reviewer:

Sonya C

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

Reviewed: Jun. 12, 2008

Wonderful Meatballs! I serve them with Pita bread and Tatziki sauce. I have made them several times and have cut the recipe down to one egg. I also use Green olive tapenade instead of chopping up olives myself. Very good.

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3 users found this review helpful

Reviewer:

djmorris

Cooking Level: Expert

Living In: Cary, North Carolina, USA

Reviewed: May 15, 2008

Followed recipe directions with exception of rolling into 'fingers' instead of balls and putting them into pita bread along with Ranch dressing. Very, very nice. Lamb did not have that 'unique' lamb flavor which normally puts me off.

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3 users found this review helpful

Reviewer:

Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

Reviewed: Mar. 8, 2008

This recipe was awesome, my husbund and family loved it it was deffirent. I use ground beef but next time i'm going to use ground lamb

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2 users found this review helpful

Reviewer:

malak

Reviewed: Feb. 27, 2008

I was a little dubious about making meatballs without any kind of bread/breadcrumb, but these turned out all right. Good flavor, just very moist. I think I may cut back to one egg next time, as many have suggested. I used ground turkey instead of lamb. I'm wondering what kind of sauce would work well here... I'm almost thinking next time I'll sear the meatballs stovetop, and make a sourcream/chicken broth/feta gravy.

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2 users found this review helpful

Reviewer:

Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

Reviewed: Jan. 20, 2008

Mmmm, these are good! I used ground turkey, chopped black olives, only one egg and added artichoke. I baked them at 350 for about 30 minutes. Dipped meatballs in simple Greek dressing (sour cream, Greek yogurt, dash of lemon juice, garlic and Greek seasoning). Turned out really, really tasty!

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3 users found this review helpful

Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

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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3 users found this review helpful