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    You are in: Home / Recipes / It's All Greek to Me Meatballs Recipe
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    It's All Greek to Me Meatballs

    It's All Greek to Me Meatballs. Photo by Fairy Nuff

    1/1 Photo of It's All Greek to Me Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Cookgirl's Note:

    This is from the May 2004 issue of Prevention Magazine. I added extra feta so the initial point of reducing the fat content by using less feta cheese has been thrown out the window. The recipe calls for brown rice, an ideal way of using up leftover rice or you can use cooked orzo if you wish. Update: per the excellent advice of Chef Geist, I added 1/2 teaspoon ground cinnamon to the meat mixture. Good call, Chef Geist and thank you!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      *NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute.
    2. 2
      Preheat oven to 450 degrees.
    3. 3
      In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir.
    4. 4
      In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper.
    5. 5
      Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
    6. 6
      Uncover, and top with remaining feta cheese.
    7. 7
      Let sit in oven for about 1 minute or until the feta melts.

    Ratings & Reviews:

    • on May 10, 2007

      45

      Wow, this was simple, easy, original and tasty. A relatively quick (if you have leftover rice) weeknight recipe great served with a generous greek salad. I would suggest adding cinnamon to both the lamb and the marinara sauce. It gives the dish a moussaka aura that goes very well with lamb, tomatoes and zucchini. The trick of using an ice cream spoon is both simple and genius: it leaves the hands clean, it gives the meatballs a nice flavourful olive oil dressing and gives them a rustic kind of look. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2006

      45

      DH and I both liked this. I really enjoyed the texture of the meatballs. I liked it even better the next day, when I mashed a meatball, some sauce and cheese into a rolled-up pita for lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2006

      45

      We were not wild over these. I thought the oregano and garlic were overpowering (even though we love garlic) and that there wasn't a whole lot of other flavor. To be fair, I didn't have any brown rice so I used white, and that could have affected the flavor some. Otherwise I followed the recipe exactly. I've always baked my meatballs - never fried them - and yet I thought that these didn't have the same flavor as the ones I usually make. All I tasted was oregano and garlic.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for It's All Greek to Me Meatballs

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.1
     
    Calories from Fat 219
    45%
    Total Fat 24.4 g
    37%
    Saturated Fat 10.1 g
    50%
    Cholesterol 132.9 mg
    44%
    Sodium 608.9 mg
    25%
    Total Carbohydrate 35.5 g
    11%
    Dietary Fiber 3.3 g
    13%
    Sugars 8.5 g
    34%
    Protein 29.7 g
    59%

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