Reviewed: Nov. 10, 2009

My very picky husband even liked these yummy meatballs. We substituted ground turkey for the chicken because it was on sale and made my own garlic cream cheese. Also no red pepper flakes for the hubby. We make these about twice a month now.

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Kristy Runyon

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Reviewed: Oct. 30, 2009

These were juicy with wonderful flavor, look and smell!

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cookie

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Reviewed: Oct. 12, 2009

I had a little trouble with the cooking time. My thermometer never got to 165 so after 25-30 minutes I took them out. They were fully cooked and kind of dry. next time I make these, I'll take them out at 20 minutes, cut into one to check doneness and not rely on the thermometer. I tried 2 thermometers and both wouldn't get to 165, so I know one wasn't broken. I used ground turkey as that what was on sale here. I do think next time I'll add more seasonings

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Oct. 7, 2009

These were wonderful. I also was not sure when I saw the recipe. I used turkey instead of chicken and served with a ratatouille type dish that I make. The mixture will seem very moist but that is the way it should be. If you add too much of the bread crumbs they will turn out dry.

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Kathy H

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Reviewed: Sep. 29, 2009

My family loved these. Instead of chicken I used turkey....but followed the recipe other than that. Had trouble getting them to actually roll into a meatballs but they ate just fine and cooked up just right.

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Christa

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Reviewed: Sep. 16, 2009

These were a little on the spicy side for us. I think one egg would have been plenty because they did not roll into meatballs very easily, they just plopped onto the prepared pan but did cook up well. Leftovers are going in spaghetti sauce.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Sep. 16, 2009

Delicious! We all loved these meatballs.....I only used 1 egg cause the lean ground chix is so moist....low fat cream cheese and added garlic since I didnt have the cream cheese called for in the recipe....kept all other ingredients the same. I also fried these bad boys and served them with a country gravy. Very tasty and easy. Will make again...Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Aug. 27, 2009

These are really good. I used turkey, only one egg and regular cream cheese. I paired it with "Best Marinara Sauce Yet" and "French Baguettes" from this site. What a wonderful meatball sub!

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Aug. 23, 2009

They were ok. Not horrible but I just thought the cream cheese would of added something better.

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MandyRenee15

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Reviewed: Aug. 23, 2009

These were only so-so. Didn't really like the seasoning, and the balls were impossible to form, as written. Had to add lots more bread crumbs. They came out very crunchy on the outside, which was nice, but very dried out on the inside (probably due to all the xtra breadcrumbs). Anyway, my four-year-old granddaughter enjoyed them, but I found them barely edible. I won't make these again.

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SIOUXSAN

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Reviewed: Aug. 16, 2009

This was pretty good. Easy to make except that my mixture was so soft that it was near impossible to make "balls" out of it so I ended up just spooning it on to the sheet in big clumps. My chicken just seemed really soft... Next time I won't add as much red pepper flakes, and I add minced garlic to reg cream cheese.

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ChristieAnne

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Reviewed: Aug. 12, 2009

So good! Didn't have any garlic cream chesse, so just used the regular. My husband agreed that it would be fabulous over a creamy pasta! Highly recommended.

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Cyndi B.

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

this was wonderful! I used turkey instead of chicken and it worked really well. Next time I would use less garlic powder because it was kind of over powering. If you don't like the red peper flakes you could use less and still get a great flavor. I'll do this again for sure! Made pasta with alfredo as a side dish! YUMMY

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algwinnup

Cooking Level: Expert

Home Town: Grand Island, Florida, USA

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Reviewed: Jul. 21, 2009

This recipe was pretty good. I substituted shredded cheddar cheese for the parmesan cheese and added some green onion that I was looking to get rid of. They weren't the best, but there weren't any left either, so I think it's safe to say everyone enjoyed them.

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Kevin

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jul. 21, 2009

Great recipe! I was not to sure when I started it, but it was great! Followed the recipe to the letter!!!!

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nikki

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jul. 20, 2009

This was fantastic! I really had my doubts and everything was yummy. I followed the recipie almost to the letter. I didn't have the Garlic cream cheese on hand so I used regular cream cheese. It still had lots of flavor and kids loved it! Thanks

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morgan

Cooking Level: Intermediate

Living In: Queen Creek, Arizona, USA

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Reviewed: Jul. 17, 2009

EDIT- You can reduce to 1 egg - I was doubling this recipe from my original to serve more people but realized the 2 eggs is probably a bit much - would be fine with 1 for those having trouble making balls out of them. It's hard in the beginning but they result in a moist meatball. :)Also, you can add more breadcrumbs to balance out the moistness if you are having trouble.

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