Roasted Turkey Meatballs With Mozzarella and Scallions

Vic I freeze meatballs before cooking and find that keeps them more tender and moist when thawed and cooked. I usually prep the meatballs en masse with a pound of chopped meat and the right proportions of other ingredients for the pound, shape them and line them up on a foil lined tray to put into the freezer long enough to freeze then put 6 or so in separate zip plastic bags to thaw just the amount I need for the night

Delicious, moist, and very easy. Made 12 exactly as described. Served with a medium salsa which added a lovely brightness to them. No clean up with parchment paper-lined pan. Mine took about 17 minutes at 425. Will make again.

This was delicious! I used turkey from Costco which always seems kind of watery. So I wound up using about double the amount of Ritz crumbs to allow me to shape the mixture into meatballs. I also made the meatballs early in the day and refrigerated them before dinner and discovered that they were a lot firmer after a few hours in the fridge. So that might be a solution. But I have to say that the extra crackers didn’t detract from the flavor at all. The meatballs were absolutely perfect.

Doubled the recipe and used panko in place of buttery crackers, that’s what I had on hand. To make up for the lost fat, I added one tbl olive oil. Light and delicious!

Any instructions for making ahead and freezing? Do I freeze them before cooking or after cooking?

These meatballs came together in no time. I used ground Turkey breast and the meatballs were a little dry, so I’ll adjust cooking time, or use regular ground turkey next time. I used 3T of the finely chopped jalapeño in the mix and the rest for garnish. Next time, one medium size jalapeño in the mix. This is a great recipe for a quick weekday dinner or party platter.

I recently made ham loaf balls and froze them before cooking. I then thawed them and cooked them like I usually do and they were as good as if I never frozen them. So I believe that you freeze them before you cook them. I could see that if you cook them and freeze them you could just pop them in the microwave defrost them and heat them up and eat them so I bet either way they would be good.

Danielle, Yotam Ottolenghi has a recipe for Turkey Meatballs where he adds one grated zucchini to the ground turkey...that recipe is very good too and I would try that trick here (although adding the mayo sounds yummy too!). Peace.

Added a little melted butter to crushed Saltines (used a bit less Kosher salt) since we are not Ritz fans- didn't want to buy a box that wouldn't get eaten. Came out very moist and juicy, the fresh mozzarella really helps! Only problem is my family found the cumin quite overwhelming (we like cumin normally, I even measured it for once). Also didn't feel it needed quite so many green onions. Still, this was easy & pretty healthy/inexpensive. I'd definitely make again with different flavors.

Delicious!! I did add a about a tablespoon of Mayonnaise per another reviewers suggestion, not sure if it made it any better. I served it with some rice and black beans, quick and easy, will definitely go into regular weeknight rotation.

They were good, but a little dry. I had to eat them with a bit of mayonnaise. Maybe adding a bit of mayo or other oil to the mix would help.