I had 1.25 # ground sirloin. I find it is much less greasy than lamb and comparable flavor. I just finished making a little sample burger and it is delicious. I did add fresh chopped basil, parsley, and 1 tsp. dried italian seasoning. I also crushed 1 clove of garlic, as I love the flavor of garlic with feta. I used both calamata and green olives. I measured everything and even with the 1.25 # of meat, I thought 2 eggs seemed a bit much. This is a rather loose mixture and wanted to make this into kabobs and serve w/a yogurt sauce. The nice thing is that there are a variety of ways in which these can be prepared besides meatballs. Hamburgers on the grill, kabob, etc. I would love to make these on the grill as kabobs this summer; will either cut it down to 1 egg or keep it at 2 and throw in a few tbsp. of dried bread crumb. Give this recipe a try for something new and flavorful! Can substitute any other ground meat. Would be great with ground turkey since that has a tendency to be dry and flavorless by itself.
everyone that eats these loves them. I have used lamb, beef, turkey, and combinations of the above as I have them on hand. All were good. I also used the same recipe to make hamburgers that were to die for, a little lemon-garlic-mayo sauce on top with some sliced onion and lettuce and it's really good. I also second the use of kalamata olives instead of green. Great recipe all around.
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
Good recipe! I would use kalamata or Greek black olives rather than green olives, but that's just an opinion from a Greek girl!
I also made small cocktail meatballs. I replaced green olives with Greek Kalamata olives and organo instead of italian seasoning. I also used 1 egg like many reviewers and the consistency was good. I was curious to see how the meatballs would cook under the broiler and it did not go well. They were burning up and smoking like crazy. My pan was almost ruined. Next time, I will cook these in a large skillet, or in the oven, but not under the broiler.
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
A friend gave us some ground lamb and this is the only recipe I use for it. I make a mint/yogurt sauce (tzatziki) and fill a pita with meatballs & sauce. So good!! I can't wait for summer to try grilling them.
I like this recipe - I did make three major alterations: lean ground turkey meat, black olives, and sheep's milk feta. (It's what I had on hand.) They still turned out great - a little dry, but not too greasy.
Wowza! In keeping with other suggestions I added 1/2 lb ground sirloin a tsp. of cumin seeds and two cloves of minced garlic. The additional meat took care of the "too much egg" problem and added so much flavor tot hese meatballs.
These were way too dry and tough. Good flavor but next time I will add a lot of breadcrumbs to make them soft. Thanks for the recipe though.
