Reviewed: Nov. 13, 2009

I doubled the garlic AND blue cheese. Also, broiled the meatballs on high for the last couple of minutes to get them a little crispier and brown. Served on hoagie buns, drizzled with buffalo wing sauce and blue cheese dressing.. they were awesome!

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MMS4587

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Reviewed: Nov. 11, 2009

these were so easy and so good! i didn't have blue cheese, so i used gorgonzola instead. also no jalopeno, so i used one whole habanero. maybe a little less olive oil next time, they were a little too wet, but still great.

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Danelle

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Reviewed: Oct. 19, 2009

This recipe was amazing! I myself like a heavy blue cheese flavor, so I added 5 tablespoons of it. My boyfriend said it was too much blue cheese, but I thought it was perfect. I also only added one jalepeno, an extra 1/4 cup bread crumbs to help the wetness of the mixture, and added everything else exactly to the recipe. It was heaven!!!

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thisisprogress

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Oct. 18, 2009

These are SO GOOD! I pass this recipe along to anyone I can. There aren't any changes I make. We like it exactly as is. Delicious.

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pacislander

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Reviewed: Oct. 8, 2009

Pretty good! I cut back a bit on the jalapenos bc I'm not so fond of them. Instead of pulsing them with the garlic and onions then mixing it into the turkey by hand, I just tossed everything, turkey and all, into the food processor and mixed it that way. Worked really well, especially since I halved the recipe. I made both meatballs and a couple of turkey burgers (fried on stovetop) bc I was in the mood for a sandwich this evening. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 3, 2009

This recipe was even more flavorful than I anticipated. The mixture worked wonderfully. I highly recommend it any mom cooking for even the pickiest eater.

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Julie B

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Sep. 23, 2009

these are awesome!!!

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bethf

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Reviewed: Sep. 21, 2009

This were good but nothing to rave about. I think they need more blue cheese next time.

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Kelli

Cooking Level: Beginning

Home Town: Martinez, California, USA

Living In: Antioch, California, USA

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Reviewed: Sep. 19, 2009

Excellent. I left out the jalapenos and made a balsamic glaze to drizzle on them and it was perfect.

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BROOKE

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

So yummy! Don't let the jalapeno scare you! I used both jalapeno's and they were not spicy at all! The whole family gobbled them up.

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ryanstewartmusic

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

I made a double batch of these because my husband loves meat. So glad I did since my 15-year-old daughter ate about 10 of them! (My 13-year-old daughter is impressed that she ate blue cheese!) Loved the spicy flavor and will add more jalepenos next time (I used one fresh and part of a can of chopped). I paired these with the sweet-sour broccoli salad from this site...very good. Thanks!

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Neffets72

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Reviewed: Aug. 28, 2009

These were REALLY great meatballs. Made exactly as is, with the exception of leaving the Jalapenos out of 2 meatballs for my small kids. Everyone gobbled them up! Will definitely make again!

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Jamie

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Reviewed: Aug. 28, 2009

These where wonderful. My husband, Chef, loved it. Impressed on how moist they where. Told me to keep this recipe and make them again. I did doubled the blue cheese, and glad I did. Served them over angel hair pasta with sun dried tomato alfrado sauce. Sprinkled with crumbled blue cheese, to add just a hit more of the blue cheese flavor. My husband and I like spice, but these were not spicy at all. My 2 year old ate them. Those who don't like spice, DON'T cut the Jap out. To help reduce the spice in the Japs make sure you clean them well. Cut all of the white membrane out and all the seeds. That's where alot of the spice is. If you're nervous about how much spice they might give, put one in and not two. If you cut them out you're going to take away one of the flavor elements that make these meatballs so good.

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Mara840

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

Wow. Amazing. I did not change one thing. Everyone should try it before changing it. I can't think of anything to make it better! Thanks! But yes, please do use non stick pan or really spray your foil because they will stick.

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JULIE156

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

These are delicious. I doubled the bleu cheese and breadcrumbs, used one whole egg instead of whites and also subbed worchestershire for soy because it's what I had. Also, I cooked these on a wire rack sprayed with oil which I then placed on a cookie sheet so that the fat could drip down. I may as well toss my old meatball recipe- they pale in comparison.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Aug. 11, 2009

Great recipe, i added 2x the blue cheese to give it more flavor, and 2x the bred crumbs,and made spaghetti with my from scratch tomatoe sauce with asparagus. I also used white pepper instead of black as i do with any turkey recipe, and i added a fair amount of hot sauce. It was absolutly delicious. I really enjoyed the recipe and will definetly make it again. I have cooked with gound turkey a lot and have never gotten my dishes to come out as moist as these balls. I would definetly rotate the balls often while in the oven to keep them from sticking to to pan.

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Emily<3's2cook

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 3, 2009

I really liked these with a marinara sauce on spaghetti. When I tried to eat them alone, all I could taste was blue cheese. Next time, I will either use much less blue cheese or omit it altogether. The recipe was really easy to make, though!

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pammo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Aug. 2, 2009

Yummy! I did change the recipe up just a bit. I used two whole eggs instead of 3 egg whites. Almost double the breadcrumbs. Omitted the jalapenos and doubled the blue cheese. Drizzled balsamic reduction over these. Yum!

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goodlookincookin

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jul. 26, 2009

Just got finished eating this recipe and my husband and I both loved it! Unfortunately, I made it prior to reading the reviews. Like others, I will reduce pepper and double bleu cheese next time. I did not find the mixture to be too loose or liquidy, it fit into meatballs nicely and they were very moist when we had them. Served over angel hair pasta tossed with olive oil and a sundried tomato alfredo sauce bought at the store.

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Kristi

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 20, 2009

I followed this recipe, but instead of making them into meatballs, I made them into sliders (tiny hamburgers). They were fantastic. I just shaped them into 2 inch patties and baked them in the oven. While they were baking, I took a baguette and sliced it into thin slices and then drizzled olive oil on each side and toasted them on a grill pan. When the sliders were done I placed them on the baguette slices and served them with ketchup & mustard. My college age son loved them.

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