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Turkey Meatballs (Polpettone di Tachino) Recipe

Turkey Meatballs (Polpettone di Tachino)

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Average Rating:

Total Reviews: 12

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  • on October 21, 2011

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    This is a family favorite. I make my own sauce, add a little extra cheese. Messy to make, wonderful for meatball sandwiches later in the week. NOTE: Wring out as much water as possible from the bread!

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  • on July 11, 2011

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    been making these for years now... made them this weekend for a dinner party. 2 days later friends are still calling me to say how awesome they are.

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  • on June 01, 2011

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    Amazingly moist! Batali is a food genius! I had to make these last minute for a party and didn't have many of hte ingredients on hand and they still turned out great!

    I didn't have any parsley on hand, + I like things a lil spicy, so I ended up using some Cajun mix spices instead to season the meat. Plus, didn't have any sausage or the other meats on hand, or any of the cheeses, and didn't have any substitutes, so I skipped those parts of the recipe.

    Also didn't have an hour to have the meatballs set in the fridge before cooking, so I cooked them as soon as I mixed the meat. The consequence was the balls didn't hold their shape and sort of became small, thick roundish patties in shape. Didn't matter because as I said, turned out great in flavour and texture!

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  • on January 16, 2011

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    These meatballs are so moist and flavorfull you will never miss the beef and pork. I followed the recipe exactly and these are meatball perfection. Thanks Mario!

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  • on April 21, 2010

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    These were so good. Really moist. I doubted the soaking of old bread. but I think that made a difference. I didn't use as much oil as Mario called for, and it worked out fine. There was so much flavor!

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  • on October 28, 2009

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    Turkey meatballs can be so dry but these were moist like beef or pork! A+++

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  • on June 05, 2007

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    I tried these after a reviewer of Everyday Italian's turkey meatballs said that Mario's are a little better. I would have to agree, although they take more time. The only problem I had was that the tomato sauce dried up while the meatballs baked in the oven (although the spoonful of remaining sauce was delicious, concentrated, and carmelized. I'm going to try adding more tomato sauce next time. It's a keeper.

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  • on September 26, 2006

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    (turky balls ~__~

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  • on July 22, 2006

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    These meatballs are worth the effort. They freeze well too. Giada's are almost as good and not as much work. These I make to really impress

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  • on January 26, 2006

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    These meatballs came out amazing, my partner is not fond of turkey meat balls, however, he loved these. I did not have any pecorino cheese so used all parmesan. I also used a mixture of of ground turkey instead of just breast meat. I made a more hearty sauce that simmered all day. The left overs were even better on meatball subs with melted provalone cheese for lunch the next day.

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