These meatballs were the main dish for our little Greek night last week. We ate them with warm pita and feta cheese, and they were delicious. I made a few changes to the original recipe from Fine Cooking magazine, July 2009. I used ground beef instead of lamb, I used bread crumbs from a loaf of french bread, and took a shortcut with the tomato sauce. Instead of making my own sauce and doctoring it, as the magazine instructs, I just used a good quality 28 ounce can of chunky tomato sauce. The meatballs were very tasty, and the sauce was delicious. It was a little thick when I reheated it the next day, so I added a little water and it was perfect.