Turkey Meatballs

PERFECT! This recipe was great. I did 350 for 30 min. as suggested and they came out just right. Tender, juicy, and the perfect color. Seasoning in this is clean and crisp. And best of all I have everything on hand, no going to the grocery store. This will definately become a family staple for us. And BTW it's pretty healthy!

Yummy! And my 4 year old actually ATE MORE than her 6 year old brother!!! Used Italian breadcrumbs in lieu of parsley and oregano. I was short on time, so I pan fried to brown them, then baked for 10-15 minutes on 350. Served with buttered egg noodles sprinkled with garlic salt. Quick and easy! Thanks!

p.s. My husband thinks the recipe would also convert well to turkey burgers!

Even after all the great reviews I was still surprised at how good these are! I did baked them like many suggested. To try to keep the calories low and the nutrition high. I combined 1 oz (per serving) whole wheat pasta with a cup of raw grated zucchini 4 meatballs and jarred spaghetti sauce. DELISH and very substantial!

This is nearly the identical recipe to the one I use. When a recipe specifies lean ground turkey, I find the 93/7 ration about right. The 85/15 has too much fat, and turkey breast is too dry. However, instead of just oregano, I add Italian seasoning, maybe 1/4-1/3 cup grated Parmesan cheese (and omit the salt altogether), and a splash of milk to keep things moist. I leave out the browning step (because that just dirties an extra pan and creates more work) and bake these on a cookie sheet, preferably lined with non-stick foil, at 400 degrees. How long? If I use the smaller cookie scoop, 14 minutes is just right. If I use the larger cookie scoop (same size as an ice-cream scoop), they take 20 minutes. These are a family favorite and are wonderful leftover if you remember to put some aside;)

I just made these for dinner tonight, and had one and a third pound of turkey, way more than enough to make meatballs for just my husband and myself. So, I made 20 meatballs, and a turkey burger for myself now, and one for him tomorrow, out of the same mixture. I'm going to tell you right now, this is awesome! I made a couple changes- added fennel seeds, use some Parmesan in place of part of the bread crumbs, and basil in place of parsley. I am sooooo looking forward to dinner tonight now. I plan on freezing half of these to use in soup or something else later. Try this recipe!! It's easy, and delicious. (Also, I baked them for 30 minutes at 350 instead of pan frying them.)