It'S All Greek To Me Meatballs

• 2 cups cooked brown rice
• 1/2 tablespoon fresh Greek oregano or 3/4 teaspoon dried oregano
• 1/4 cup finely minced onion
• 1 garlic clove, minced
• 1/4 teaspoon ground cinnamon
• 1/2 cup feta cheese, crumbled (for this recipe I use feta with basil and sundried tomatoes)
• 1 lb organic ground beef or 1 lb ground lamb
• 1 small eggs (read NOTE) or 1 -2 tablespoon egg substitute (read NOTE)
• 2 medium zucchini, cut into thin slices
• 1 cup marinara sauce
• salt or fresh ground pepper

1. *NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute.
2. Preheat oven to 450 degrees.
3. In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir.
4. In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper.
5. Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
6. Uncover, and top with remaining feta cheese.
7. Let sit in oven for about 1 minute or until the feta melts.

brown rice, oregano, onion, garlic, ground cinnamon, feta cheese, ground beef, eggs, zucchini, marinara sauce, salt

Taken from www.food.com/recipe/its-all-greek-to-me-meatballs-127746 (may not work)