Roasted Turkey Meatballs With Mozzarella and Scallions Recipe (2024)

VicI 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.

Very easy, cooked quickly, and the family liked them - alot! They were moist and tender and would be a great option for meal prep as the one that was left over was even better the next day.

I made them per recipe, except using panko and a bit of oil. They were pretty good- next time I would really make sure to chop everything finely, and maybe make the pieces of mozarella bigger and tuck them inside the meatballs so they don't ooze out as much.

Not sure why other cooks say these meatballs are a bit dry. Mine have been perfect, and I make these often for quick weekday meals. I eat them over rice, over penne with olive oil and garlic, with cheesy grits, in tortillas or subs, slathered in a delicious red sauce…or just by themselves with a simple salad for lunch. They are versatile, easy-peasy to prepare, are kid friendly and have a little kick. I love these…as is…and so does everyone I’ve served them to. Wouldn’t change a thing.

Loved this recipe - very flavorful and came together quickly. I used panko and 1 tbsp of olive oil as I didn't have bread crumbs and it turned out just fine.

These were great! Even appreciated by my teenagers. I sautéed the scallions, jalapeños, spices, and garlic before mixing with meat - the browning amps up the flavor.

I would add more salt next time and 2 jalapeños instead of the one I added.

This recipe has become a weekday go to in my house. Delicious! I shall double the recipe to make enough to feed a hungry husband and two growing kids! I serve it with cauliflower rice and green goddess dressing and it’s a perfect meal!

So delicious- I've made twice! I added a chopped red pepper, which gave it a bit of crunch that added great texture!

Bet this would be great with ritz crackers but I didn’t want the salt that comes with. Subbed in panko- excellent anyway. Surprised how tender the meatballs were; served w guacasaca green sauce & leftover rice— really good.

I followed the comments to use panko and tbsp olive oil (had no Ritz crackers). Should have followed my instincts and shredded fresh mozzarella instead of chopping. Otherwise looks great, though likely will run all over the pan. Who cares, though.

Thank you, Vic, for the tip to freeze before cooking. Made exactly to recipe, with that add, and these were a tender, very tasty and popular add for Superbowl party. I made them a little smaller and shaped like footballs :)

Made these last night and adapted the flavor to what we were eating. Instead of cumin and jalepenos (which I will definitely try in the future!) used some chopped fresh thyme, a couple of roasted garlic cloves and some freshly grated parm. Delicious! The Ritz crackers and mozz are what make these better than any other turkey meatball recipe out there. LOVE that they are baked and not fried.

Made these as written, except I used 1/2 cup panko and a drizzle of olive oil instead of the Ritz crackers. Easy and delicious. Will make these again. Five stars.

These were excellent! I doubled the recipe, used one Fresno pepper with seeds because the heat is mild and flavor is great, almost 6oz of fresh mozzarella and finely chopped everything including the scallions. Finely chopping is key. Even my toddler ate it. Only issue was a little protein overflowed.. I never know how to prevent that with turkey meatballs.. does anyone else know??

Any Ideas what to substitute for cheese? Thanks!