Turkey Meatballs

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the recipe is good, however..I did some change, I omit the milk but added freshly grated parmesan cheese, fresh basil, italian parsley to the listed ingredients and made my own tomato sauce= SPAGHETTI WITH TURKEY MEATBALLS=YUMMMM.

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This recipe is easy and very tasty. My family loves these meatballs!

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I loved this recipe and so did 3 people who tried. I didn't measure the bread crumbs, just eyeballed it and used 2 eggs instead of 3 as per say some other reviewers.. I think next time Im going to add more spices to it. It actually made more then 11 meat balls.. about 22 (about 1.5 inch circumference So made 2 dishes. One with a 3 cheese pasta and the other one with Parmigiana Oregano. Today there a were about 4 meatballs left and I warmed them up and cooked them with eggs for breakfast.. They were super good. I'd def make them again.

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This is my favorite meatball recipe. Dusting with flour helps to not stick to my hands, it is a really most recipe. I like to put fresh mozz on the inside before I make the balls. Sooo good, very flavorful. Now when I have real meatballs I always wish they tasted as good as these.

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These were very tasty meatballs. I do think they need a little more flavor, maybe some chopped pepper. I also decreased the amount of eggs to two, but the mixture was still too liquidy. I had to add a lot more breadcrumbs...I didn't even measure, just added to be able to form them into manageable meatballs. I also used 1% milk in place of the heavy cream. I didn't make all the meatballs, so I formed some turkey burgers out of them.

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Not spicey enough - the meatballs do not stand on their own but must depend on the sauce to get their flavor. Not a true Italian Meatball more like Turkey stuffing.

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So Tasty! I used half and half instead of heavy cream and less of it, and only 2 eggs. What a delicious turkey meatball!

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I made a GLUTEN FREE, lo-fat version. Replaced bread crumbs with equal amount of crumbs made from Johanna's Gluten Free Bread (best GF bread ever. I dramatically reduced the fat by browning in non-stick pay with spray olive oil. Finished in oven at 350 degrees for 10 minutes - BUT made smaller meatballs. The recipe resulted in 28 meatballs, rolling about 3 tablespoons each raw. They are really tasty, might be good with cilantro too.

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These are wonderful, everyone loved this. I will make again for sure. However I used evaporated milk instead, and two eggs. And a trick I learned from my mom, dip you fingers in oil before rolling the meatballs.

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From reading the reviews, I figure that anything you do to these meatballs will work. We liked how ours turned out too! Made half a batch. Only had about half the breadcrumbs I needed, so made up the difference with oats. Used two eggs. 1% milk instead of cream. Sauted the onion in butter beforehand. The mix was really gooey, but held together well when rolled in flour. Baked in the oven for about ten minutes at 400 plus. There are about a dozen left, and our daughter wants to bring them for school lunch tomorrow.