Better than Italian meatballs
I love Greek and Mediterranean flavors, and this dish delivered. I served it with skillet potatoes (par boil cubed Yukon golds in salted water with a teaspoon of baking soda, then sauté in olive oil and butter. Add herbs and garlic at the end.) and roasted eggplant. It even reheats really well. Heat some olive oil over medium or medium low in a nonstick skillet, add the meatballs and some sauce (and your sides), cover and cook until warmed. I got distracted after the step where the bread crumbs were soaking, and they were in there for a good 10 minutes before I added the rest of the ingredients. I don’t know if that made a difference, but these meatballs held their structure perfectly all the way through.