The Olive and the Caper: Adventures in Greek Cooking
Tags: challenge
Recipe Review
Peckish Sister from Central, FL
These flavorful meatballs made with ground lamb were amazing. I could only find ground lamb in a one pound package, so I increased all the other ingredients accordingly. There is a lot of prep work here and you need to plan ahead as there is a long refrigeration period before frying. When the first batch was in the pan frying, I realized that I had forgotten to roll them in the chopped almonds then flour. It was easier to taste all the flavors in the meatballs without nuts. The ones with nuts make a very impressive appetizer.
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