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Mini Turkey Meatballs Recipe

Mini Turkey Meatballs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (280)

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Average Rating:

Total Reviews: 280

Showing 151-160 of 280

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  • on December 30, 2007

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    I followed the recipe exactly, and wound up with meatballs and sauce that my family loved! Next time, however, I would start the sauce first, THEN work on the meatballs while the sauce was simmering. Also, several people complained that the meatballs fell apart. I used my tongs to turn them (gently, and they remained intact. So delicious!! I'll definitely make these again...and again...and again!!

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  • on December 30, 2007

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    Although the taste was good there was not enough binder/substance to hold these meatballs together. Unlike ground beef, turkey is harder to work with and when cooking over half the meatballs just fell apart before they could be cooked on all sides. I wound up having more of a turkey meat sauce with a few meat balls thrown in.

    Any one make this that has any suggestions to keep them from falling apart so much?????

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  • on December 29, 2007

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    After making these meatballs at least three times, doubling the recipe once, I have to say I will never use red meat for meatballs again. These are absolutely delicious and healthier too. The only problem I had was keeping them from falling apart. Even after doubling the amount of breadcrumbs, it was still hard to keep them together. Regardless, they tasted delicious and every time I make them, there's never any leftovers. I used sauce from the jar and it was still great!!

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  • on November 29, 2007

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    I've made these meatballs twice. They were great on their own and allow for some changes (I didn't have all the ingredients the second time while still tasting great and retaining their excellent texture and appearance.

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  • on October 18, 2007

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    These were great. I used panko bread brumbs and barilla marinara. I also didn't have time to form the meatballs, so I just made a meat sauce. I think the parsley is the real winner in this recipe. The flavors are amazing.

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  • on August 17, 2007

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    I made these meatballs for my housewarming party last weekend and they were a huge hit! I took the advice of a previous reviewers and put them in the refrigerator over night and baked them in the oven instead of frying so that they wouldn't fall apart, which worked very well. Everybody loved them and nobody could believe that they were turkey! I used the 93/7 ground turkey, which I'm not sure if it's light meat, dark meat, or a mixture, but they turned out great. I will definitely be making these again!

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  • on August 09, 2007

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    This has my entire family fooled and there is not one complaint!! I use 99% lean ground turkey (white meat instead of the dark meat, but because of the cheese it still stays nice and moist. Also the homemade marinara sauce makes a huge difference. I make the whole batch, freeze half and use the other half in a variety of ways. Either another Giada recipie or just a simple spaghetti night. Always a hit.

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  • on July 30, 2007

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    My whole family absolutely loves these turkey meatballs. They are so moist and tasty! I make them into bigger balls and serve them with pasta and marinara sauce. YUM!

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  • on July 24, 2007

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    This is the first of Giada's recipes that I actually have tried and it will be far from the last. I made these turkey meatballs with my own sauce and a pasta dish that I made. The only change I did was that I broiled the meatballs instead of cooking them in the pan. I broiled for about 20 minutes and then added them into my sauce. The meatballs themselves were DELICIOUS and came out wonderful. My fiance loved them! I will definitely be making this recipe again and again.

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  • on July 23, 2007

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    tasty and surprisingly moist considering it's turkey. easy to make too.

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