These were terrific! I had all of the ingredients in the house, and the meatballs were so easy to make and taste delicious. I took the suggestion to bake them at 350 for 30 minutes. We used them to make meatball subs, tonight, and we'll use the leftovers for spaghetti and meatballs, later in the week.
I made these to go in a tomato sauce and my family couldn't tell the difference from our usual full fat meatball. I will use this often, its flavorful and lite. thank you for sharing with us this tasty little gem.
Delicious! I used them to make meatball sandwiches on Orowheat whole grain buns topped with meatless spaghetti sauce and mozzarella cheese.
I made this recipe on 2/19/13,As I was mixing everything together,I couldn't really smell all the seasonings but resisted the urge to add anything else. After chilling for a couple of hours,all the seasonings seemed to meld together and smelled delightful. And I know the turkey balls were made " WAY " too big,because all I was able to get was 24. I baked them at 375 degrees for 35 minutes.They turned out incredibly moist and had a very nice flavor. " Keep Smiling :) "
What an easy, healthy great recipe! The first time I made these meatballs--I also baked them--I used a portion in some leftover vegetable barley soup. They made an excellent soup taste even better! With a side salad, it was a filling, healthy and great tasting meal--and so warming and comforting. My daughter, a registered nutritionist, so enjoyed the meal she asked for both recipes so she could share them with her clients.
Delicious and easy! These meatballs came out very moist and perfectly seasoned. I baked them at 350 for about 15-20 minutes, turning them to make sure the sides got browned. I served them over whole wheat pasta with fresh tomato and a little parmesan cheese and it was wonderful! My husband loved them so much I made them again, this time with a mushroom sauce over egg noodles. This is my new favorite go-to recipe!
Meatballs were delicious. I made it for spaghetti, so I used Italian breadcrumbs instead of plain, made mini meatballs and reduced the size of the recipe. Baked them instead of frying them. 30 minutes at 350 was exactly right. I added them to my sauce and let them soak up the flavor. Excellent recipe. Easy as can be!
I cut the bread crumbs to 1/4 cup and use 1/4 finely grated parmesan reggiano - makes them very yummy!
easy to make and easy to freeze the leftovers!
So glad we decided to make this. We halved the recipe and otherwise made just as directed (using panko instead of breadcrumbs as that was all we had on hand). It was great and my toddler devoured several of them!