Karen,

I'm planning to make a large batch of your wonderful meatballs tonight, and I was wondering -- would baking them work? I can't use my broiler in my unvented kitchen (it sets off the smoke alarm in about 20 seconds), and I'm hoping to avoid the mess of the frying pan method, if possible.

If baking won't work, though, they're more than worth the cleaning up after.

Thanks,

--Ruth

Well I tried it, (once I realized that the worst thing I'd have on my hands was some over-dry meatballs to dip into tzatsiki!) and they baked just fine -- they lacked the slight crispness on the surface of your sauteed meatball, but since I was making them ahead to heat up later anyway, that lack was more than made up for by the complete lack of mess.

--Ruth

I'm glad it worked out for you Ruth.

I agree. I'll do anything to avoid frying. That's why I broil. Another way I've made them is broil/bake them lightly and finish them off in tomato sauce.

Did you make the spice mixture or did you use oregano?

Karen

I used oregano, but I plan to try the spice mixture the next time I can get to the Co-op for the supplies. It sounds wonderful.

--Ruth

It's pretty tasty! You can't really identify the caraway as caraway. It's just a pleasant zing!

Karen

Any way I could use ground pork or chicken?

Of course! You could use any kind of ground, fresh meat.

Karen

Karen,

I tried these with the Tabil spice mixture today, and completely disgraced myself -- ate way too many, and enjoyed every bite. They have become one of the "must have" staples in my kitchen.

Thanks again,

--Ruth