138 Reviews

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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Aubbie Grammy October 24, 2010

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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JennMurphy August 01, 2010

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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1008977 July 25, 2010

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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dukeswalker May 23, 2010

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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carlamiaule_9458643 April 25, 2010

Much much much easier when done in the oven. Kids love it. Normally I just boiled them but wanted to try something different; definitely a little more painstaking, but a good change of pace. The children described it as being "good and chewy." I didn't have bread crumbs but opted for toasting 4 slices of wheat bread and putting them through the food processor. Wasn't daring enough to use quick oats as someone else had done - maybe next time. I was cooking a bigger batch (2 pounds) but I kept the onion powder down to a minimum - around 1/2 teaspoon and it turned out OK. Didn't have parsley so I used dried oregano instead. Doubled everything else e.g. eggs, salt, pepper, etc. Used garlic powder instead to keep things simple.

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Nyx March 15, 2010

Hey Bergy, I only got 29 meatballs, one short!! haha! just kidding they are really delicious ! I used roasted garlic in them, made for a lovely flavour! they stayed together beautifully. I also cooked them in the oven on a rack, 400f degrees for 25 minutes; turned out almost crispy on the outside and juicy on the inside. We ate half for supper and I froze the other half for a busy night. I will try them next time with a sauce but we did enjoy them without. Thanks for posting, I will be making them again.

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Derf April 19, 2009

Love these. I made 4 batches yesterday in order to keep some as leftovers and freeze some. The first time I made them I was interrupted and had to bake them without rolling into balls first. I baked in a 9X9 at 350 degrees, convection bake, for 20 minutes and then cut into squares. They were fantastic. I've made them as meatballs ever since, 25 minutes convection bake at 350 degrees and then 4 to 5 minutes broil on high, second rack from the top to brown the tops a bit. For this big batch, my meat thermometer showed they were over 190 degrees in the middle, so I might be able to cut back on the bake time, but these were still moist.

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hnealon November 11, 2015

It's GOOOOOOOOooooood. I usually make it just like it says (minus the parsley since I just always forget that). But tonight I made them adding parmesan cheese and ground flaxseed. The flaxseed just adds some sneaky nutrition to my toddler's diet.

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j.osborne728 October 27, 2015

These are so nice! Had them tonight with a tomato sauce. So moist. Will definitely make again. I, like others, swapped some breadcrumb for Parmesan but really good

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Rachel J. October 18, 2015
Turkey Meatballs