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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PERKY2000

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Reviewed: Jul. 19, 2009

I used Feta instead of blue cheese because of preference. I cut back on the onion as well. I love Panko breadcrumbs so I used those. Also made them with fresh parsley. I really enjoyed these as did my boyfriend. Served with spaghetti sauce noodles and broccoli along side. Will make again someday.

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Jenny

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Reviewed: Jul. 19, 2009

Yum! These were really good and stayed moist. I was little worried as I don't do spicy food but the jalapeno wasn't overpowering at all. I made it with the quick and easy alfredo sauce from this site and my husband already wants me to make it again. Only thing- I forgot to spray the foil. Don't do this- I lost the bottom half of all of the meatballs!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jun. 25, 2009

So easy and yummy!

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StephC

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Reviewed: Jun. 16, 2009

I made this recipe EXACTLY as it is written and I wouldn't change a thing. In my opinion the jalapenos are very key. I loved these and would make them again and again.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Jun. 3, 2009

These meatballs were really good. I used feta cheese instead of blue cheese since that's what I had on hand. They would be better with some type of sauce since the turkey dries out easily in the oven. I served them w/rice & veggie stuffed peppers on the side, but tomorrow night they'll be in spaghetti!

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girls2mama1

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Reviewed: May 17, 2009

lots of spices but wasnt exactly what i was looking for. I will not be making this dish again.

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new2cookin

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Reviewed: May 11, 2009

I don't eat red meat so this was a recipe I was real excited to come across. This tastes fantastic; however I made several small changes. First, I increased the cooking temp to 425 F and since I like my meatballs browned well, I kept them in the oven for closer to 30 - 35 minutes. Perfect! I also added 1/2 cup more bread crumbs because it really helped the meatballs form better. I think the next time I make it, I'll make these other changes too: add maybe 1-2 more tbsp of blue cheese because it was very, very mild, but my husband thought it was just right. I will also use only 2 egg whites instead of 3, because it tended to get pretty runny and difficult to form. I served it on a bed of pasta and speghetti sauce last night; my husband reheated it tonight to make a spectacular meatball sandwich. Great recipe!

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LYNDALKHAW

Cooking Level: Expert

Home Town: Petaling Jaya, Selangor, Malaysia

Living In: Champaign, Illinois, USA

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Reviewed: May 5, 2009

These are great! I have made them about four times now. Its hard to tell you are eating turkey. We like to have them with a basic spaghetti sauce, pasta, mozzarella cheese, and fresh cilantro on top.

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Mara

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: May 2, 2009

Goat cheese can be substituted for the blue cheese. I also agree with others to substitue one egg for the 3 egg whites and cut back the pepper to 2 teaspoons from a tablespoon.

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Apr. 28, 2009

I'm sorry. This is tasty, but nowhere near as good as the rave reviews make it seem. The "4" is the median between the "3" (IMHO) as written & the probable 4.5 - 5 (in our household) after several adjustments. I tried a small batch as originally written (except for the jalapenos & huge slug of black pepper) & concur w/ those who found the cheese flavor drowned out & mix too juicy. Bread crumbs, doubling garlic & tripling the blue cheese (to heaping a 1/2 C) helped, but even then we found the cheese to be only a subtle background hint. I'll make this again, increasing the blue cheese by another 25 - 50% and tweaking the seasonings a bit. It is a keeper, no doubt, but an expensive one with turkey and so much blue cheese. Still, my sincere kudos to the inspired originator - Meatballs ala Buffalo Wings are a great idea!

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