These were very good! Admittedly, I had to make some changes, like using turkey, and I did not end up having enough artichokes, so I decreased all the other ingredients, except the meat. I also baked/broiled these. I am hoping there is a typo in the introduction, that it should be keeping the meatballs in the frig, not at room temperature for 6 hours, since that would not be good food safety.
Yum! I was reluctant to try this recipe because of the number of ingredients that I did not have on hand, but I am glad that I gave it a chance! The flavors in the meatballs blend together so well; I would have never guessed that they had all of this stuff in them. I made them as instructed, except in the manner that they are cooked. I fried the first one but the smoke alarm went off so I decided was a bad idea. Instead, I put them on a jelly rolly with a hearty drizzle of olive oil and cooked them at about 450F until crispy. The fried one was a bit crispier, but the baked ones were still very good; i would recommend baking if you are looking to cut down on the fat or if you are like me and can't fry to save your life ;)
ZWT4: These are OUT of this WORLD!! We made piggies out of ourselves on these!! I even managed to pry half the meatballs from our hands to freeze for another night!! Thank you also for the tip on tabil - that was really helpful!
These are so wonderful!!!! I made a double recipe because I was going to serve this at our block party (Thanks hurricane Wilma)and even though there were 72 meatballs, there weren't very many leftovers after the six of us were through!! Thank you, thank you, thank you!! I made this for the World Tour 2005 and I think I will make it again for the rescheduled block party!!