How to Make Perfect Italian-Style Turkey Meatballs



Julia show Bridget how to make Italian-Style Turkey Meatballs.

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29 Comments

  1. Hi, I make my turkey meatballs with pork rinds for the breading, like about 2 cups, crushed along with 1 large green pepper and 1 medium onion chopped as finely as I can, seasoned with salt and pepper and a little garlic powder, I make fairly large size, about tennis ball size, at 375 degrees, and they taste really good, I do not really care for tomato sauce, it gives me heartburn, so I use a gravy with it, my husband really like it and it is not tough at all but pretty tender

  2. Great recipe! I'm one of those who can no longer eat beef [sigh. I'm old and my stomach simply can't digest that protein any longer, but it can turkey!].
    And, I love Bridget's way to figure out when the pasta is done: take a piece and toss it against Julia's head. Too funny!

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