This is a house favorite! It's super easy to prepare and goes great with garlic bread and lingiuni pasta. I make a few changes by using low sodium vegetable stock instead of beef broth and use whole-wheat Italian style bread crumbs to make it a tad healthier. I also make 12, 2-inch larger meatballs instead of 24, 1-inch and find I have to leave them in the oven for an extra 5 minutes.
Turkey Meatballs with Penne
freshfoodz Posted: 03/10/11
deusacozinheira Posted: 08/24/10
Followed the recipe (for the meatball part, anyway) to a T.....it was heaven. Delicious! Doesn't taste "healthy" either, just yummy! I served it over whole wheat spaghetti. There's more than enough for 24 1-in. meatballs...I made 24 that were larger than an inch and sauteed up the rest, breaking it into bits and added it along with some sauteed mushrooms to the jarred marinara sauce. I would give it 6 stars if I could!
TatyQM Posted: 02/17/11
WOW! this was AWESOME... my husband and I made the recipe together, it made the process faster! instead of serving it over Penne we used Angel Hair pasta and added some Ricotta cheese to the tomato sauce... YUM! Definitely a keeper.
Firsttimechef Posted: 08/02/12
Yummy!! I Xed the broth step completly and added red epper flakes to mixture for a little kick. Big hit!
bexbex Posted: 07/07/12
I have to say I'm totally surprised! I thought it seem strange to bake in oven in broth? Now these are my go to meatballs. They're easy to prepare with little mess.
steponme Posted: 06/16/14
Very good. I only put about 1/8 cup of chicken broth (didn't have beef) in the meat mixture, cooked in a large frying pan, put sauce in pan with meatballs after they browned and finished cooking in pan with lid. Served over whole wheat spaghetti and a spinach salad.