Mini Turkey Meatballs

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I made this for the first time tonight and my entire family loved it. I made some changes, when I grated the onion it was very watery so I only used a quarter of it, and added 1/4 tsp of onion powder instead. After doing that, I decided to cut the salt in half since I think onion powder has high sodium.
I used fresh sage and thyme, because I love how sage pairs with turkey, and I didn't have parsley on hand.
Overall, they were totally delicious. I will definitely be making these again soon, it is probably one of those recipes I will have to commit to memory, it is that good.

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Try this and you'll be thrilled! I made the meatballs almost exactly as specified, and since it was just the two of us eating, I cooked half the recipe and froze the other half. The only two twists I did were using fresh grated grana padano cheese (instead of the parm & pecorino, and mixing 2/3 dark meat and 1/3 white meat ground turkey. I'm on a low-carb diet, so this was perfect even with the breadcrumbs and ketchup added in, as it's a miniscule amount. Accordingly, I made a simple tomato sauce w/o carb-heavy carrots and instead added a couple Splenda packets for faint sweetness. (Don't use store-bought marinara if you're low-carbing it! I ate the meatballs and sauce just alone, while my finace (blessed w/ fast metabolism and hence not low-carbing it enjoyed it with a baguette... he was raving! This is a fantastic recipe and a definite keeper in our rotation.

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I made this with 97/3 ground turkey. I made a few changes; 1 I grated the onion and garlic on a box-grater and drained some of the onion water off, 2 Didn't have any fresh herbs so I used seasoned bread crumbs and some dried herbs, 3 Used Romano and Parm cheese, honestly I don't think this made a difference, 4 Heavily cut down on the salt, 5 Baked in the oven on a cookie-sheet, 400 for 30 minutes flipping halfway through-I did make them slightly large though so be careful not to overcook. Then I let them simmer very low in jarred marinara for about 2 hours just because I had time. Overall, very good.

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I make this dish quite often partly because its so easy and quick and tastes gourmet. The meatballs are great for sandwiches, or as an appetizer. Try draining out the onion juice after grating because along with garlic it'll overpower the meatball flavors. Overall, this dish is pretty much perfect!

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My fiance and I tried this tonight, and it was wonderful! I used some other reviewer's ideas and this is what I changed:
1. Split the 1/4 cup parsley in half and used basil for the other half
2. Used half amount of salt
3. Rolled meatballs in bread crumbs to help hold mixture together
4. Baked in 400 F oven 15 min. on each side, on a lightly greased baking sheet

Added turkey meatballs to Organic Prego chunky style mushroom spaghetti sauce and served over whole grain pasta

***A favorite in my house! Will make again and again!

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I too had the same experiance as the person before. When I make this again I'm going to squeez the Onion in papertowels before I add to the mixture.

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I don't even like turkey meat, but this recipe elevates turkey to a different level for me. First time I served it as a main course with thin pasta.

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The meatballs were so tender and yummy. The whole family loved the sauce. It was fresh and the flavor was awesome. We're replacing the standard spaghetti and meatball meal to this instead. Not only is it delicious but its healthier too!

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Have to agree with the reviewer from Killingworth, CT. Made the meatballs for the first time tonight and I now basically have a turkey meat sauce on my hands. While the flavor seems right on, I'm really bummed about they fell apart. Usually Giada's recipes work out for me. Oh well.

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These are excellent. I couldn't find dark meat mince, so I used white meat and it was still moist and tasted wonderful. My 2 year old who doesn't eat even at a few.... I highly recommend