Yummy! And my 4 year old actually ATE MORE than her 6 year old brother!!! Used Italian breadcrumbs in lieu of parsley and oregano. I was short on time, so I pan fried to brown them, then baked for 10-15 minutes on 350. Served with buttered egg noodles sprinkled with garlic salt. Quick and easy! Thanks!
p.s. My husband thinks the recipe would also convert well to turkey burgers!
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Even after all the great reviews I was still surprised at how good these are! I did baked them like many suggested. To try to keep the calories low and the nutrition high. I combined 1 oz (per serving) whole wheat pasta with a cup of raw grated zucchini 4 meatballs and jarred spaghetti sauce. DELISH and very substantial!
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PERFECT! This recipe was great. I did 350 for 30 min. as suggested and they came out just right. Tender, juicy, and the perfect color. Seasoning in this is clean and crisp. And best of all I have everything on hand, no going to the grocery store. This will definately become a family staple for us. And BTW it's pretty healthy!
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Tender! I baked them in the oven and made open faced meatball sandwiches with mozzarella cheese on top. I deleted the salt and added fresh basil. These had a lot of flavor which is important when someone is on a low sodium diet. I've added these to our favorite recipe file so I'll be making them again.
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I really expected not to like these, but I am on a diet that calls for ground turkey so decided to try them. I omitted the bread crumbs, but these were still very good. I baked them, rather than fried and they held together very well. I will definitely be making these again. Thanks Bergy.
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My entire family loved this recipe (including the 6 year old and the 2 1/2 year old). I followed all the instructions in the recipe and then baked them at 350 for 1/2 hour. They were terrific! I thought about putting them in the sauce for a while but decided against it as they were terrific on their own. I served the whole wheat pasta and pasta sauce separately. I will definitely make these again. I might try making turkeyburgers with the mixture it was so good.
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Loved it! Browned them on the outside and then stuck in the oven (10-15 mins at 350) while I got the sauce and pasta ready. Even my somewhat picky bf liked them and had seconds!
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Great meatballs, but would probably put less garlic and oregano when I make next time. Thanks for sharing this great recipe!
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Exactly what I was looking for. I do not like spongey meatballs. This was not spongey at all. Perfect texture, flavor, etc... Used all organic ingredients. Thanks for sharing!
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This is a fabulous recipe. Circumstances forced us to make a few changes though. We used Italian bread crumbs instead of regular and since our oven is broken we fried the meatballs in some oil on the stove. Also, though the recipe calls for both garlic and salt, which I added, I also added just a little bit of garlic salt as well. These are amazing. Will make again and will share with others
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These were delish! They were much lighter than traditional meatballs that usually have a heavy, dense texture. I did dub dried parsley and baked them at 350* for 30 minutes so I could focus on getting the pasta & garlic bread ready while the sauce finished simmering. Once they were done in the oven, I let them simmer in my sauce for about 10-15 minutes. YUM!
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This is a GREAT recipe AND soooo easy. I add crushed red pepper to give it a little zing.
My kids are really picky about mixing meat with pasta, but they loved this!!
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The meatballs were wonderful, followed recipe except for subing some Parmesan cheese for part of the bread crumbs. Will be making more and freezing to have on hand for soups, pastas and casseroles. Thanks Bergy for a great recipe.
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Great meatballs. I didn't have turkey so used chicken. Made them for Red Apple Guy's meatball and mozzarella sandwiches. Have more meatballs in the freezer to use.
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Wow, these were wonderful! I added three teaspoons of minced garlic as we love garlic and baked them. Several days later I added them to cream of mushroom soup in a skillet and served with mashed potatoes and green beans. We loved them! Thanks, Carole in Orlando
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Really, I didn't think I would love these as much as I did. The flavor is outstanding! And it's super easy to make. To make it even easier I used my Pampered Chef scoop to shape the meatballs. Served with whole wheat spaghetti and sauteed zucchini. And, because it was a busy weeknight, I used jarred spaghetti sauce. Will add this one to a regular rotation. Thanks!
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Best ever, reviews say it all. Follow this recipe and you will love them!
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Excellent--a new family favorite. I used dried basil in place of parsley as I did not want to run to the store. Made my own bread crumbs from toasted two-day-old sourdough. Served with spicy marinara.
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