Updated Feb, 10th 2013
My plan for my second round of meatballs (after having followed the original recipe first to get some experience), was to make feta and turkey meatballs. Upon arriving at the grocery store, I found that ground turkey was about twice as expensive as ground beef, so back to beef I went. However, if you try this recipe, you should try it with turkey if you'd like. I bet it would be good, too.
So, I went with the original recipe with just a few changes:
+ 2lbs ground beef
+ 2 tsp salt
+ 1/2 cup breadcrumbs
+ 2 eggs
+ "Healthy Dollop" of ricotta cheese
+ "Healthy Serving" of feta cheese (between a 1/4 and 1/3 cup)
+ 1/4 cup chopped fresh basil (instead of parsley)
+ 1/4 cup chopped fresh oregano
Cook at 425 degrees for 17 min to cook 4-6 portions
Here's how they looked when they came out of the oven:
All nicely cooked with a bit of feta poking out here and there.
While I could have paired these with anything, because meatballs are ever-so versatile, I decided to put them atop some parmesan garlic pasta with a side of fresh steamed brocolli and carrots. The end result:
I also made chocolate cake balls for dessert (not pictured), so it was a super ballsy dinner. And delicious!