Wednesday, February 4, 2009

Meatballs, Three Ways, Ground Turkey variation, HTCE p 114

Here is my second attempt at following a recipe. For me, the hardest thing is to follow directions when cooking. I find that I always want to add my own touch, change something here, change something there..... a little more cheese, a little less onion. It's easy with Mark Bittman's books because he usually gives a basic recipe, and then gives many variations and ways to tailor it to your own tastes.

This is how my babies looked before baking. I wasn't sure how many the recipe would make but one pound of ground turkey filled one baking sheet. The recipe calls for 7-8 minutes in a 350 oven, but after 10 minutes I wasn't sure if they were done. I left them in for another 15 minutes and then figured it was time. I kept waiting for them to get a little brown but it never happened. Turkey doesn't brown the way meat does, and this recipe was originally for ground meat. I did put a little more Parmesan cheese in ( because I love it) and a little less onion, but I followed everything else to the letter.
They were perfect as an appetizer but we sat and ate the entire plate for dinner! Thank you.


  1. This is an interesting cooking method. I've never baked meatballs before, only pan-fried them. They look tasty!

  2. I usually bake my meatballs before simmering them in a sauce. That keeps the fat level in check and doesn't sacrifice flavor or juiciness. In this case, I would think the onions in the mixture kept them from becoming dried out. No?

  3. The onions never really cooked and remained crunchy. I think the cheese helped to keep everything moist.