These baked lamb meatballs are flavoured with feta and green olives.
Used different ingredients. These are lovely but I decided to give them a more Greek/Cypriot flavour. So I changed the Feta to Halloumi, With this change I though that the sweetness of black olives were better to counter the sharpness of the cheese. And used oregano instead of the Italian herbs. When seasoning only add pepper due to the saltiness of the Halloumi. And in true Cypriot style when eating squeeze lemons over the meatballs - Yummy - 22 Dec 2010
Loved this, will be serving it as a lite starter with 3 small balls on a lightly dressed salad leaves for xmas. Just cook day before and reheat! - 22 Dec 2010
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. - 09 Jun 2006 (Review from Allrecipes US | Canada)