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Turkey Meatballs Recipe

Turkey Meatballs

Recipe courtesy Edison Mays

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 11-20 of 36

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  • on November 14, 2010

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    After reading other reviews, I made these with half the milk (lactose-free skim and only 2 eggs. The mixture still seemed a little loose so I added about 1/3 cup grated Pecorino-Romano. They were so delicious! Even my husband, who hates turkey meatballs, said they were the best meatballs he'd ever had.

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  • on October 20, 2010

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    These were great! I left out the heavy cream to make it kosher and it was still amazing.

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  • on September 20, 2010

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    I followed reviews and added less bread crumbs but kept the eggs the same. The ONLY thing I would do different next time is saute the onion and garlic before to flavor the pan before. I also finished them in the oven but then added them in with the tomato sauce for around 20 mins. They were even better as leftovers! Definite staple now

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  • on June 21, 2010

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    Wow I must have had something else in my head. I followed the directions and was quite disgusting with how the mix looked in the bowl. I even contemplated throwing it out but talked myself into cooking them. These meatballs became mush when I served them and boy was I embarrassed.

    Taste 5 out of 10.

    Will be discarding this recipe for sure.

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  • on June 01, 2010

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    I made these for my friends and brought them to the beach for an easy reheat and eat dinner. Everyone cant stop talking about how good these meatballs were. I changed a few things because of what I had in the house: skim milk for the cream, dried oregano for fresh and panko bread crumbs instead of regular. I finished them off in the oven covered with about half a jar of tomato sauce at 400 degrees for 15 minutes and they came out so moist and delicious. I would definitely suggest trying this recipe :

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  • on May 06, 2010

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    delicious! we put all the ingredients (except eggs in the magic bullet which was a great way to blend everything together. we also increased the portion of oregano and basil. we used milk instead of cream. the mixture was too moist so we couldn't even make it into a meat ball so we baked it in the oven and it still turned out flavorful with spaghetti and meatball sandwiches the next day. next time, we'll cut back on eggs and milk.

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  • on October 18, 2009

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    This is an awesome recipe. My turkey meatballs actually tasted like they should - nice and moist vs. tasting like mini hamburgers :- I recommend putting the meatballs in the oven vs. cooking in the sauce so they are a bit firmer. Also, cutting back on the bread crumbs, eggs may help them stay together a little more...I tried this the second time and it worked perfectly or use the recipe as is...either way delicious....a big hit in my house!!!!

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  • on August 27, 2009

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    Stayed very moist ! I used milk instead of cream , and also added some red and green peppers for texture . I baked it off ofter browning for about ten minutes in a tomato basil sauce as well ! very tastey and would make again !

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  • on May 13, 2009

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    This recipe is just wonderful! I only had 1lb of Ground Turkey so I added 1/2lb of venison and 1/2 the milk plus some parmesan and wow! Great! My family is Italian and believe me, it taste like the real thing!

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  • on January 25, 2009

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    I love meatballs in general, and these don't even taste like TURKEY meatballs. They are so moist and delicious! I used half and half instead of cream and added some diced green onion and parmesean cheese. These are quite possibly one of the best meatballs I have ever had.

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