Recipe by Hunts.com
"Ground turkey meatballs served with spaghetti and sauce will be a hit with the entire family when they discover the hidden pocket of cheese inside the meatballs."
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1 (13.25 ounce) package
dry whole wheat spaghetti, uncooked
1 (20 ounce) package
lean ground turkey
Egg Beaters® Original
Italian-style bread crumbs
2 (1 ounce) pieces
part-skim mozzarella string cheese
Pure Wesson® Canola Oil
1 (26.5 ounce) can
Hunt's® Traditional Pasta Sauce
I took this recipe and made a few changes and it was delicious.
1. I used a mixture of ground pork and beef instead of turkey (.75 lbs beef, .25 lbs pork).
2. Instead of frying the meatballs I baked them. 350 degrees, 30-35 minutes.
Sorry, thought it was bland. Needed Italian spices, garlic, onion, crushed fennel seeds, maybe.
I used this as a base recipe. They turned out stupendous! Made them three days in a row. Changes I made: used ground beef, add salt and pepper to taste, cubed mozarella instead of using cheese string and I breaded the meatballs. whisk egg in bowl, salt and pepper to taste. Have one bowl with 1/4 cup flour and another bowl 1 cup seasoned italian breadcrumbs. Then dip meatballs in flour, coat in egg mixture and coat in breadcrumbs. Super delicious with a crispy coating!
Recipe was simple and quite easy. I found it odd that there were no other seasonings besides the bread crumbs so I added salt, pepper and onion powder. I would probably try baking the meatballs next time as I would prefer not to use the oil in the skillet. Recipe turned out moist and tasty meatballs.
Very good! I made some changes though. I added 1T chopped onion, 2T grated parmesan cheese, 1t seasoned salt, and 1/4t pepper. I didn't have egg beaters so I used one beaten egg instead and used cubed monterey jack cheese. I browned the meatballs first and then baked them in the spaghetti sauce at 350 degrees for about 15 minutes, as some other cooks suggested. They turned out great. We ate them on toasted buns instead of spaghetti and everyone liked them. I am looking forward to making this again. Thank you for sharing such a good recipe.
These little guys are SO TASTY and versatile! My family's all time favorite is when I make these with BBQ sauce around the holidays. Instead of chopping up mozzerella cheese, I just use the fresh mozz. cheese "pearls" you can get at most supermarkets. I make the meatballs ahead of time, freeze them, and then when there is a family get-together I take them out of the freezer the day before, throw them in a crock pot with some BBQ sauce in the morning, and they are done and GONE by the afternoon! They are also really good with a nice homemade sweedish meatball sauce. Nobody can tell they are turkey!
I made these one evening for my family using Johnsonville Mild Italian Sausage. Very tasty and flavorful!
Used ground venison, browned the meatballs and then baked in the oven with a little sauce over them for 15 minutes at 350 degrees. Came out perfectly cooked. Definitely needs spices in the meat mixture; they were kind of bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 143
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