I was hesitant to make these because of how frequently "dried" was mentioned in the reviews. I'm not a fan of meatballs nor am I an expert on the correct texture, but I was.very happy with the result. They were very tasty - I love mushrooms - the texture was soft, but held well together so they didn't break apart. Changes: Didn't add celery because I don't like it, and added about 1/8 cup less of the parsley because it was too fragrant for my taste as I was chopping it - glad I did. Yes, they're time consuming to make, but worth it. Will definitely make again soon.
Very good. Made 26 meatballs and at a serving size of 5 will be just right for meatball grinders on a wheat roll for lunch or in wheat spagetti and sauce. Yup made a delish meatball sandwhich
Was totally happy that my husband and son (big time beef eaters) liked these turkey meatballs. These guys are picky when it comes to meat. Followed the recipe, This is a keeper!
Love by all I did not process the veggies but probably will next time so that the onions are not so chunky. Instead of celery I minced some zucchini and some broccoli slaw. I also added approx. 1/4 of basil pesto to the mix which I think helped make them so flavorful. Pros: Taste great Cons: Time consuming
Perfect for meatball subs! I made these tonight to a T, and they were really good! I wouldn't change the recipe at all! Just make sure to serve them with sauce as they do come out dry on the outside only. The inside was moist. (I figure because no added olive oil for the mixture, and baked, no eggs etc.) But I wouldn't alter the recipe at all. Mine didn't fall apart either. I HATE mushrooms, and I minced portabellas really well and couldn't taste them even when I didn't add sauce. PERFECT DISH! Pros: Delicious and flavorful Cons: A bit dry, but sauce helps