"These lean meatballs are filled with the flavors of Italy with fresh herbs, parmesan cheese, and seasoned bread crumbs." — Melt Organic Buttery Spread
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1 1/2 pounds
ground lean turkey
shredded Parmesan cheese
dry Italian bread crumbs
chopped fresh parsley
chopped fresh oregano
chopped fresh rosemary
crushed red pepper
garlic cloves, minced
Melt® Organic Buttery Spread, softened
These were the best turkey meatballs I've ever made. I used the fresh oregano, rosemary, and parsley, and I think that made a big difference. I also cut down the crushed red pepper to 1/4 teaspoon which was perfectly spicy enough. I also have no idea what Melt is so I just sprayed the broiler pan with an olive oil Pam spray. I served simply over thin spaghetti with a light marinara sauce and a side of broccoli rabe. It was delicious!
These were just OK. I followed the recipe exactly. Just wasn't impressed. I would not make them again. The parsley made the meatballs a little strong for my taste. I don't waste food so I'll finish them. I ended up adding turkey gravy and mixing it with rice to tone down the parsley flavor.
These are excellent. I made them generally as written, but with the following minor changes: used Panko bread crumbs instead of italian (only because I didn't have Italian on hand), used chopped fresh basil instead of the fresh oregano but did put in about 1/2 tsp dried oregano so as not to miss out on its flavor, 3/4 tsp dried rosemary instead of fresh, 1/2 tsp regular mustard (no dry mustard on hand).
Flavor is great. In fact, they remind me of italian sausage (yum). These did not need a broiler pan....the turkey didn't produce any fat or run-off. In fact, 30 minutes was a little too long and mine were a touch dry. I had scaled the recipe down to 1 lb ground turkey and rolled the meatballs relatively small, so maybe that had something to do with it. Next time I'll start checking them at 20 minutes and see when they're done. I will definitely be making them again!
Used jarred spaghetti sauce instead of tomato sauce, grated vs. shredded parm, and proportional dried parsley, ground rosemary and a little less fresh oregano per other reviewer's recommendation. Very flavorful! The recipe for 1 pound of turkey perfectly made 20 meatballs with my cookie dough scoop.
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.
This was a great recipe and easy to make! I substituted grated parmesan for shredded and would recommend a little less oregano next time around. But they were AMAZING! Great addition to almost any pasta based casserole.
Loved these meatballs. They turned out great and my husband didn"t know they were turkey. He"s used to beef and he liked them. I will definitely make these often. Thanks!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Turkey Meatballs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 78
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