Reviewed: Sep. 3, 2006

These were awesome. Made them cocktail size and served with cucumber/yougurt sauce. Will make again.

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5 users found this review helpful

Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Aug. 25, 2006

Excellent and different. I used Kalamata olives and ground turkey because that's what we had, and it was delicious. We served it in pitas with tomatoes, cucumbers, lettuce and tzatziki sauce. Yummy.

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6 users found this review helpful

Reviewer:

Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 24, 2006

This is an excellent and simple recipe. I didn't have any lamb on hand when I made mine, so used ground turkey meat instead, and it worked out well. I don't care much for green olives, so I substituted them for black olives. The only down side is it came out slightly more bland than desired, so I may throw in a little minced garlic, dash of cumin, or maybe a little rubbed sage next time.

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5 users found this review helpful

Reviewer:

Harlock Taliesin

Reviewed: Aug. 22, 2006

Served these meatballs on a bed of cooked egg noodles. Made a sauce with cream of mushroom soup, mil, and feta cheese, poured the thick sauce over the meatballs and noodles, and served. Was VERY good. Will make this way again.

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6 users found this review helpful

Reviewer:

JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Aug. 21, 2006

very flavorful. used Kalamata olives instead. I think 2 eggs were too many. next time I will only use 1 egg. will definitely make again. thnks for the recipe.

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6 users found this review helpful

Reviewer:

QOP69SBK

Reviewed: Aug. 19, 2006

I used ground beef instead of the lamb; also added some garlic for flavor. Delicious!! When cooking the meatballs, I used a broiler pan so that the fat drained into the pan and away from the meatballs. Will make again soon!

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5 users found this review helpful

Reviewer:

aymi1975

Reviewed: Aug. 17, 2006

I first got this recipe from All Recipes a couple of years ago. I fix it frequently, sometimes as meatballs, sometimes as a meat loaf, and sometimes on the grill in pattys. It is always a big hit. Thanks All Recipes

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16 users found this review helpful

Reviewer:

KATY HUFNAGLE

Reviewed: Aug. 17, 2006

I formed some of mine into strips no tthe balls. Then put it in warmed pita, w/ vegies and cucumber ranch salad dressing. It was a great Guyro filler

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20 users found this review helpful

Reviewer:

Pokerman11

Cooking Level: Expert

Living In: Green, Ohio, USA

Reviewed: Jul. 17, 2006

Really enjoyed these. 2nd portions all round (my husband 3rd). Would do again. I stuck to the recipe and it seems right to me.

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11 users found this review helpful

Reviewer:

lucyporter

Reviewed: Jun. 29, 2006

I made this as an Easter appetizer and they have since become a staple in my house. The kids love them. I used kalamata olives as per some of the reviews but I think either way they're great. They also freeze well so you can make batches for later.

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6 users found this review helpful