7 Reviews

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!

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gourmetronik May 10, 2007

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.

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pattikay in L.A. September 28, 2006

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.

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RSL February 13, 2006

The flavour of this dish was ok but none of my family were wild over it. One of my problems with it I think was not pre-frying the meatballs. I didn't like all the fat in the sauce. I did like the use of rice and zucchini.

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Cookin-jo November 11, 2005

WOW, what a fabulous recipe! I made these with ground veal/pork, I increased the garlic (to 6 cloves) and I used Evelyn's Fried Red Tomatoes Evelyn's Fried Red Tomatoes in place of the marinara sauce. And I used one egg, perhaps unnecessarily. Otherwise, I followed the recipe exactly. Loved the zucchini base, the inclusion of rice and the feta, and I agree with Beck D that “there is no such thing as too much feta”. I used lots more than the recipe specified! The inclusion of feta was magical, and reminded me of one of the first recipes I made when I stumbled upon Zaar: JanS’s Lamb, Spinach, Feta Burgers Lamb, Spinach, Feta Burgers. And thank you so much, Cookgirl, for the simplicity of step 4 as a way of making the actual meatballs. Like Fairy Nuff, next time I make these, I’ll add more zucchini to soak up the fabulous juices. I followed Beck D’s suggestion and served these with Feta Puffs Feta Puffs. A scrumptious Greek mini banquet which was devoured with enthusiasm by those I served it to. And one which I shall undoubtedly make again many times, simply because both recipes were so delicious, and also for nostalgic reasons: to remember this fantastic Zaar World Tour!

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bluemoon downunder November 05, 2005

Really, really good meatballs! I loved the rice in them and probably used even more feta than called for because there is no such thing as too much feta. I doubled the garlic and would add more next time too and didn't need the egg; with minced lamb these made such a lovely dinner, served with feta puffs, baked tomatoes and crusty bread - thanks for sharing!

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currybunny October 30, 2005

Fabulous - great flavours! My first time making meatballs that are cooked in the sauce rather than pan-fried first. Loved the feta throughout the balls and adding the rice makes the meat go so much further.My youngest son went crazy over these meatballs...lol...he knows good food! The only thing I will change next time is to use more zucchini...it soaked up all the lovely flavours so well.

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Fairy Nuff October 24, 2005
It's All Greek to Me Meatballs