Lamb meatballs with feta and lemon from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Jane on May 18, 2019

    These had good flavor. I don't normally fry meatballs, preferring to oven roast them but this time I did and they held together well. I used a little less water. The sauce was really good too. Served with orzo pasta and a Greek salad (also from SK).

  • JJ2018 on May 04, 2019

    This was really nice though meatballs came out very soft and broke up when browning. Would add extra feta in future and less water but would make again. Served with couscous

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