I made these for Pick a Chef. September 2007. We liked these meatballs, I used dried oregano and upped the amount to 3 tablespoons since we can't get flavoured breadcrumbs here in the Netherlands and DH still said he wanted to see more flavour. He suggested some minced onion maybe or some fresh oregano or stonger mix of herbs. Whilst these were very nice and we had no problem eating them, I must say that I agree. I was pleased to see that they held together well and that yes, draining the fat that came out of them was really easy. please see my rating system: 3 stars for a recipe that we liked but for which I would like to strengthen the flavours for considerably next time. Thanks!