I liked these. I made them to freeze for sandwiches. I should probably rethink exactly how big an inch really is. I pan fried them because I did not want to use the oven in this heat. Next time, I will bake them as other reviewers have done.
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.
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.
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
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!
Best ever, reviews say it all. Follow this recipe and you will love them!
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.