Reviewed: Mar. 14, 2009

Very good meatballs, but way too much garlic in my opinion. I used four regular-sized cloves and while they are pretty tasty, you smell like garlic for hours afterwards. I'd use half as much.

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DannyBoy

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Ashland, Massachusetts, USA

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Reviewed: Mar. 7, 2009

Yup. Loved these. Deducted a star because I thought it needed more blue cheese and less soy sauce. I used serranos instead of jalapenos and I'm glad I did. Used one whole egg instead of the whites. Like other reviewers I was concerned the pre-baked mix was too loose and wet but the finished meatballs turned out to be a very nice texture. I tried the mini-muffin pan baking suggestion and will never do that again. Made a mess, the fat and melted cheese spilled all over the sides of the wells. Only do that if you have extremely low-fat turkey, and I was using 93%. Next time I will bake them on a rack over a foil lined pan. Served with Herbed Noodles and Green Bean and Mushroom Medley, both on this site. Fabulous dinner!

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 2, 2009

My boyfriend just raved about these meatballs. It was a big hit. I did not change anything about the recipe as it needed no change. It was flavorful and so simple to make. It was a bit mushy at the make the meatball stage, but it was not big problem and once they baked it was fine. I use Panko for the breadcrumb part. If it calls for breadcrumbs of any kind, it is panko for me. You can find it in the oriental food aisle.

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fluffster67

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Keller, Texas, USA

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Reviewed: Mar. 1, 2009

These were amazing.

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Lauren

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Reviewed: Feb. 25, 2009

OMG! My family loved them. After reading the reviews I did cut back on the soy and I used the 24 muffin tray to bake them. They came out great and moist. Since I did not have blue cheese I used the feta cheese. Will cook again and more of them for my kids and husband.

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Explorer

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Feb. 16, 2009

I have made these twice, and the only changes I made were to double the amount of blue cheese (because my fiance loves it so much) and I use 1.2 lbs of ground turkey breast (because that is what is packaged at the store). I think by using the turkey breast it is still juicy without being too mushy since there is virtually no fat. Other users have mentioned that their meatballs were too moist. I also spray Pam on a 24 count mini muffin pan (per the suggestion by another member) and use approx. 2 in meatballs. It has come out perfectly every time with 24 evenly sized meatballs. I serve with collard greens and garlic and olive oil vermicelli by Rice a Roni and it is amazing. Thank you for this wonderful recipe!!!

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Tina Griffin

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Feb. 16, 2009

Ok, this was yummy! I've made this twice in two weeks and it's a huge hit with family. I changed the amount of pepper used to about 1/4tsp, cut the olive oil to 1 tbsp, cut the eggs down to 2 and I added more breadcrumbs. I didn't make meatballs because the mix was still too moist to hold the shape I needed. So instead I put them into a muffin pan that holds 12 cooked at 375 for 25 mins. I topped mine with spaghetti sauce the first time and brown gravy the second time. No leftovers with this one!

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Hooterschick

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Reviewed: Feb. 13, 2009

My husband and I love these meatballs. It's also great with feta if you dont have blue cheese on hand.

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Feb. 11, 2009

Yummy! these were great! I loved them! The flavors all worked. Best meatballs I've had!

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Feb. 4, 2009

to die for. make sure you buy good turkey meat. some can have bone parts, you want to avoid those off brands. Enjoy.

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MarkRomano

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Reviewed: Feb. 1, 2009

what a great versatile recipe!!!! I read all the previous reviews & decided to increase the bread crumbs a quarter & decrease the olive oil by half & the black pepper by half. Used pablano peppers instead of jalepeno. I had no problems w/mixing them or w/them sticking to the foil. I used cooking spray. They were not dry & they were full of great flavor. Used them w/red sauce & on their own . . . great any way you serve them. Highly recommend this recipe!!!!!

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omeletegirl

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

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Reviewed: Jan. 29, 2009

These are awesome. Especially for turkey. Not dry at all. I subbed feta for cheese. Next time I will try the blue cheese. I forgot how good this was until I unfroze the leftovers. Yum! Update- I tried blue cheese. Stick with the feta...blue cheese was too powerful.

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Spartanfoodie24

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Reviewed: Jan. 23, 2009

Absolutely loved this recipe! I found when making these the first time that the mixture was very wet even before adding the fats. I ended up using one whole egg and a white (and no olive oil) and added an extra 1/2 cup of breadcrumbs. I put everything together in my food processor in a time pinch and it seemed to work really well for making a well-mixed meatballs. I also took the advice of another commenter and baked my meatball sin muffin cups - great idea!

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EmJay

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Reviewed: Jan. 21, 2009

With all the different ingredients in this recipe I thought it was going to be awful, but the Blue Cheese part of it made me give it a try. Wow, this is really fantastic. It has so much flavor. I will make this again.

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karenskitchenOC

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Newport Beach, California, USA

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Reviewed: Jan. 11, 2009

These were extremely good and I got rave reviews from my husband and a friend who stopped by for dinner. I will make them again!! Instead of turkey, I used a butcher's meat loaf mix (1/2 beef & 1/2 pork). I used jalapenos from the jar instead of fresh, but other than that everything was as stated.

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MIDNIGHTGIRL

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Jan. 11, 2009

I was hoping that these would be a little better. I make turkey meatballs all the time ... and I thought I would try these as something different. I just used whole eggs .. not the egg whites. Also, I wanted these for in a crock pot, so I made a swedish meatball sauce to go with the meatballs. Crowd seemed to like them. Probably won't make them again.

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: Dec. 30, 2008

These meatballs were wonderful. The meatballs I make are normally dry and bland. The blue cheese was a great touch and they turned out moist.

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Amy P

Cooking Level: Intermediate

Home Town: Sturgeon Bay, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 28, 2008

These were so different and so great! I used jarred jalapeno slices (about 10) and 4 heaping tablespoons of blue cheese. Otherwise everything as per the recipe. It was outstanding!

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michelle

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Reviewed: Dec. 25, 2008

Taste wise these were pretty good but they were too mushy and didn't have enough substance to stand up to a good sauce and noodles. My husband expecially didn't like the mushy texture.

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Sparkmanr

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

We really like these meatballs but you can't even really taste the blue cheese. I will add more next time.

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Tantalizing Turkey and Blue Cheese Meatballs

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