Yield: Yields 16 meatballs.
Spice up fresh tomato sauce and you have a rich gravy in which to simmer fragrant lamb meatballs. Garnish with tangy feta and serve with a Greek salad and rice or pitas.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Surprisingly our toddlers enjoyed this and we did too! Came together in under an hour and tasted quite rich and delicious. Only change was to use a can of crushed tomatoes instead of the sauce. Served with rice and a green salad. mmmm
We enjoyed these meatballs with a simple greek salad for dinner. I used ground beef instead of lamb, and used a good quality 28 oz. can of chunky tomato sauce as a shortcut :) They turned out great. We ate the meatballs with pita and feta cheese, but rice would be good also.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?