Reviewed: May 10, 2013

Loved this! I actually became a member of All Recipes just to rate it! I did, unfortunately, have to make some changes based on what was in my kitchen. Plus, I took some advice from Michelle A's comment. I used 1 pound of 93% lean ground turkey. 1/2 tsp dried oregano, 3/4 tsp dried rosemary, 1.5 Tbsp fresh basil, 1/4 tsp crushed red pepper (hubby doesn't like spicy), 3 Tbsp finely chopped yellow onions, and 1 Tbsp light butter. Everything else was as listed above. I made 20 meatballs and baked for 20 minutes which was perfect. Tastes like a sausage meatball! Hubby asked me to be sure to not loose this recipe. 1 meatball made with my changes is 60 calories and 2.5 g fat. Still plan to try the recipe as written, but I had to rate it since it is a FABULOUS base recipe!

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Reviewer:

bbrantner06

Reviewed: Apr. 30, 2013

Thought these were great! I used dried herbs (proportionally) and grated dry Parmesan, since that was all I had on hand. I also used gluten-free bread crumbs because I have a wheat allergy. I did put an egg in it to hold them together and they turned out great--put marinara sauce over them and served them over spiral rice pasta. My husband went back for seconds. =)

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Reviewer:

lexie

Reviewed: Mar. 27, 2013

I liked these just fine and so did the boyfriend. Some minced onion wouldn't hurt but they were great, thank you!

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Reviewer:

Staci

Cooking Level: Expert

Home Town: Coos Bay, Oregon, USA

Living In: Ukiah, California, USA

Reviewed: Mar. 21, 2013

Great recipe! This is the first time I have made turkey meatballs and I will definitely do it again. I used ingredients I had which were as close to the recipe as possible - dried herbs, plain bread crumbs, accidentally added basil (thought I had the oregano)- they still turned out great. The red pepper and minced garlic gave them a little extra kick. This one is a keeper.

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Reviewer:

Dottig

Reviewed: Feb. 25, 2013

Very light and delicious.

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jrdmcguire

Reviewed: Feb. 17, 2013

I really liked these. The rosemary makes them stand out in your spaghetti. I used 1 egg instead of the tomato sauce.

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Reviewer:

bsully

Reviewed: Feb. 1, 2013

Very tasty

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Reviewer:

sarah

Cooking Level: Beginning

Home Town: Kapaa, Hawaii, USA

Living In: Orange, California, USA

Reviewed: Jan. 9, 2013

These were so easy and tasty! The meatballs were light, flavorful, and moist. I prepared the recipe exactly as written, just a small exception subbing fresh basil for parsley. My preparation yeilded about 36 smallish sized meatballs. I sprayed a cookie sheet with Pam instead of the Melt (sorry, no Melt in these parts!). I cooked about 17 minutes at 400*, perfect doneness. I'll use this recipe many more times. Thanks, Melt!

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Nov. 3, 2012

The meatballs were very flavorful with the tomato sauce and herbs. I omitted the Parmesan cheese and Melt® Organic Buttery Spread because of my dairy allergy. The meatballs were a little dry with out those ingredients. Next time I'll add an 1/8 cup of olive oil. I used my ice cream scoop to portion out each meatball but they were huge. I took each "ice cream scoop" of meatball and cut it in half and it was still huge. I wish I had used a smaller scoop.

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Reviewer:

CindyLooWho

Cooking Level: Beginning

Reviewed: Oct. 14, 2012

I added an egg white, substituted the bread crumbs with 1/4 cup of oatmeal, and cooked them on the stove top in a little beef broth. I didn't use the tomato sauce or Melt and they turned out great!

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