I tried them this morning. Just MAKE THEM! I will this weekend.
Eil's Kick-Ass Kalamata Meatballs
(based on recipes from The Velvet Hookah and allrecipes.com)
1 lb. ground lamb or beef
about 1 dozen kalamata olives, pitted and chopped
1/2 cup feta cheese, crumbled
2 tablespoons dried parsley OR 1/2 cup fresh chopped parsley
Spices to taste: salt, pepper, garlic powder (or minced fresh garlic), oregano, thyme, etc.
Preheat your oven's broiler. In a large bowl, mix the ground meat, olives, feta, parsley, spices and eggs together and squish it all up with your hands until it's nice and mushy and the egg is uniformely distributed. Give it a few good sniffs to make sure you've got the spices right. I ended up adding a lot more garlic powder, but spice flavor is a very personal thing, in my opinion, so use your nose and see what smells right.
Shape mixture into meatballs; you should have around twenty if you make the meatballs about an inch in diameter. Pop those babies under the broiler until they start to brown (appx. 7 minutes), then roll them over and brown the other side. When they're nice and browned, pull them out and crack one open to make sure there's no pink left inside. Aaaaand you're done!
Eil made these with red pepper and garlic couscous and sautéed veggies (yellow squash, red and green bell peppers, onion, tomato), and she says (and I agree), "Oh mah GOD, it's one hell of a meal. Food porn if I've ever seen it, baby!"