Cheesy Chicken Meatballs
I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry - you will not be missing the beef here.
I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry - you will not be missing the beef here.
EDIT- You can reduce to 1 egg - I was doubling this recipe from my original to serve more people but realized the 2 eggs is probably a bit much - would be fine with 1 for those having trouble making balls out of them. It's hard in the beginning but they result in a moist meatball. :)Also, you can add more breadcrumbs to balance out the moistness if you are having trouble. AND I just noticed in the directions/ingredients, that oil is added to the mixture - I don't add any oil to this mixture - I only spray the baking sheet with oil. :SRead More
EDIT- You can reduce to 1 egg - I was doubling this recipe from my original to serve more people but realized the 2 eggs is probably a bit much - would be fine with 1 for those having trouble making balls out of them. It's hard in the beginning but they result in a moist meatball. :)Also, you can add more breadcrumbs to balance out the moistness if you are having trouble. AND I just noticed in the directions/ingredients, that oil is added to the mixture - I don't add any oil to this mixture - I only spray the baking sheet with oil. :S
So delicious! I subbed laughing cow garlic and herb for the cream cheese, olive oil for the veggie oil and added slightly more bread crumbs and they came out fanastic! The chicken mixture is very sticky as others have said so I used 2 soons to get it to the baking sheet. A little tip: if your meat balls are all wonky looking just spray your hands with a little cooking spray and reshape once they are on the baking sheet. Works like a charm!
I will start by saying that, without a doubt, this recipe surprised me the most of any in months! This is a good thing. Don't get me wrong, it's not like I expected them to be bad, but I've never made anything with ground chicken, and I've heard a lot of negative things about using it. But, I followed the recipe as written, using very soft cream cheese, olive oil for the oil and fresh herbs. I MIGHT have added a bit more bread crumbs, but I can't say for sure. I did use my 1/8 cup scoop because I only have the use of one hand, currently, so I got about 30 meatballs out of the recipe. :) After mentioning an idea, and getting some feedback in the RE, I decided to try to create a complimentary sauce to serve these with pasta, so I made a sage/cream sauce and tossed it with penne rigate. SO GOOD! :) Thank you, Raquel, for the opportunity to branch out, and mis7up for the "name game" which made me make these, sooner rather than later. :)
I think these are great. The recipe submitter suggests using only 1 egg; AR won't let you modify a published recipe, so she can't "fix" it, and so it is up to the reader to read the top reviews (she's #1). Using only one egg eliminates most of the stickiness issue. Beyond that, this is just what ground chicken IS -- it's soft and squishy and no amount of stuff added in is going to make it into ground beef texture, so don't try, or you'll wind up with dry meatballs -- or gross breadcrumb-flavored meatballs. I reduced the salt in this recipe by half and thought it was delicious. I made no other changes but next time I might try fresh garlic instead of garlic powder, just because. Thanks for the recipe, Raquel! (P.S. Use a cookie scoop, one with a trigger release, to form any meatballs but especially chicken and turkey ones!)
I was starving when I made this, so I made one chicken patty along with the meatballs and ate the patty first with a piece of colby jack cheese melted on top and saved the meatballs for dinner. I have found my new chicken burger recipe. As some viewers mentioned, the meatballs had a strong garlic taste but I did not notice this as much in the patty. Served the meatballs later with spaghetti sauce. Yummy thanks.
Great meatballs! The cream cheese kept them from drying out and I did have to use a lot more breadcrumbs though to hold them together better. Instead of Italian seasoning I used fresh rosemary, oregano, parsley and thyme. I served them with some creamy sage pasta and sauce! We loved them!
I made these meatballs as directed (except for using regular cream cheese) and thought the Italian seasoning was a little strong and that the red pepper flakes were a little much. Next time I'd decrease both by at least half. I used an ice cream scoop to portion out my meatballs - I didn't fill it all the way so they came out a little wonky, but it kept my hands clean :)
I used turkey instead of Chicken. Very good!
This was fantastic! I really had my doubts and everything was yummy. I followed the recipie almost to the letter. I didn't have the Garlic cream cheese on hand so I used regular cream cheese. It still had lots of flavor and kids loved it! Thanks
Very good but on the spicy side. Next time I would decrease the crushed pepper by 1/2. I used a small ice cream scoop to form the meatballs - very easy.
My family scarfed these up like manics...all but my youngest. She just doesn't like meatballs of any kind, but I still try anyway. I read the edit from the submitter and I omitted the 2nd egg PER-batch. I did make a double batch though and it had only a total of 2 eggs in it, but since I didn't realize until I was making it. I had 1 package of ground chicken and 1 of ground turkey. So I used them both. I wasn't sure about the garlic cream cheese and found "Alouette Garlic & Herb spreadable soft cheese" Which is my favorite spread. I'm assuming that was it..(because it worked) I also had to increase in the doubled batch on the bread crumbs by a 1 1/2 tbsp more. I changed the red pepper flakes to powder(per my kids). I also used olive oil in place of the vegetable and when I doubled the batch I only used a total of 2 tbsp and not 3 that would have been called for. I used a food processor to mix all my ingredients well and then scooped out the mixture with a Wilton cookie dough baller. And it made roughly 53 meatballs. They baked beautifully but I can see taking the meatballs and halving each one into smaller bite size the next go around. The recipe was totally awesome. The kids were popping then into their mouths and then eating the alfredo sauce and noodles on the side. It was a complete success and the family left only a few for someone to have 1 plate for lunch. Totally will make again. Thank you!!!
So good! Didn't have any garlic cream chesse, so just used the regular. My husband agreed that it would be fabulous over a creamy pasta! Highly recommended.
These were fabulous! They were really garlicky though (and I love garlic) and I used plain cream cheese. I am sure they would be way too garlicky with the garlic cream cheese. I made a double batch and froze the meatballs on a cookie sheet, then transferred the balls to ziploc bags. I put enough in each bag for one meal for the 3 of us. Baked them for about 15-20 minutes at 400 degrees from frozen and they were perfect! (I did check the internal temp- very important to get correct) Great recipe!
I use with making any kind of meatballs: wear surgical gloves. You can buy them by the box at any store; Walgreens, Walmart, where ever. They are cheap, so you can go through em like nothing. And they keep your hands clean & neat up. Makes handling the meatballs much easier too I've noticed.
I have made these twice now. I serve them with homemade alfredo sauce on top of pasta. I had to double the recipe the second time. Never any leftovers!
Phenomenal! I was skeptical but I couldn't ignore the positive reviews, and I'm so glad I didn't! I used ground turkey instead of chicken since it was easier to find. It pairs well with a simple rice pilaf (think homemade rice-a-roni). My only complaint is that they were too good and we didn't have any leftovers so next time I will double the recipe! One other tip, I like meatballs to have a slightly browned appearance so I cooked these under the broiler for the last 5-7 minutes. They were still perfectly cooked and looked "pretty" too. Thanks for sharing!
this was wonderful! I used turkey instead of chicken and it worked really well. Next time I would use less garlic powder because it was kind of over powering. If you don't like the red peper flakes you could use less and still get a great flavor. I'll do this again for sure! Made pasta with alfredo as a side dish! YUMMY
I didn't read the "edit" of the recipe until after I started, so I added the 2 eggs it called for. This, of course, made the mixture too sticky to make into balls. I turned it into a loaf pan and made meatloaf instead. It's very good.
I'd give it 4-1/2 stars if I could. Very good, but not super fabulous - a bit too much garlicky flavor and they were pretty "hot", but I love hot stuff so it was fine for me, hubby thought it was just a tad too much, though he ate them and said he'd them again. At first when I told him what I was making he wasn't too sure about chicken meatballs. I wasn't real sure what to serve these with or how to serve them. I finally just made "kicked up" mashed potatoes and steamed some fresh green beans in chicken broth. It made for a very tasty meal.
These were really, really good and something different to have for dinner. I used 1 egg, and probably ~1/4 c. of bread crumbs (didn't measure, just kept adding until it was the right consistency to form a ball. I also cut the crushed red pepper in half, and it was still a bit spicy for my 6 year old. I served it with Alfredo sauce and noodles (drizzling a bit of the Alfredo sauce over the meatballs) and they were a hit. Will definitely be making again! Thanks for sharing.
This recipe was pretty good. I substituted shredded cheddar cheese for the parmesan cheese and added some green onion that I was looking to get rid of. They weren't the best, but there weren't any left either, so I think it's safe to say everyone enjoyed them.
This was my first time cooking with ground chicken. Overall we were pleased and it was all eaten. I couldn't find the garlic cream cheese so I subbed laughing cow garlic and herb cheese. I also used one egg and cut the red pepper flakes in 1/2 since my 2yr old would be eating this with us. I used my cookie scoop to form the meatball and I had no problem with them holding together. It was a nice change of pace and I might make it again if I was to buy more ground chicken. I served with Brazilian White Rice and Alfredo for dipping sauce.
My hubby was quite skeptical when I told him what was for dinner but he LOVED them as did my 10 yr old. I made some changes based on the reviews of others and my own personal preferences. I used 2 lbs of ground chicken. I eliminated the garlic powder and Italian seasoning and added a tsp of dried basil instead. I replaced the garlic light cream cheese with one container of Philadelphia Savory Garlic cream cheese and used Romano cheese instead of parmesan. It definitely needed more bread crumbs than it called for and I just sprinkled them in bit by bit until I got a consistency I could work with. If I had to guess I would say I ended up using around a ½ C. One reviewer recommended using food prep gloves to help form the meatballs as ground chicken is very sticky and that person is BRILLIANT! The gloves worked well and when they got a bit sticky I had my 10 yr old on standby with cooking spray to spray my gloves. I would definitely make this again. I served this with Orzo with Parmesan (again I used Romano) and Basil recipe on this site and roasted cauliflower. I also made the basil cream sauce recipe from this site and it was delicious over the meatballs. This was my first foray into cooking with ground chicken and I was not disappointed. Thanks for the recipe!
These were amazing. I used laughing cow garlic and herb cheese instead of the cream cheese. I also used 1/4 cup of egg substitute in place of the eggs. I skipped the pepper flakes and used smoked paprika instead. I also rolled the meatballs in half of the cheese after scooping them out with my ice cream scoop. Yummy!!
Had these with Keni's creamy sage penne rigate, and they were absolutely delicious. Very moist and tender, with just enough of a "crust" on the outside.
The first time I made these, they were awesome, but I altered it slightly to the ingredients I had on hand: I used turkey, paprika, italian seasoning mix, oregano, minced garlic, minced onions, bread crumbs, dash of pepper flakes, dash of olive oil, *yellow raisins*, *1 egg*, *no salt* and *no cream cheese*. I starred these last few items b/c I feel they made HUGE difference. The cream cheese is simply not necessary (and will keep it from getting sticky), 1 egg and a dash of olive oil is all you need, and the yellow raisins make a great sweet/savory contrast with the cheese and turkey. I rarely add salt when I cook, especially things like meat, because turkey is salty enough on its own and the "flavor" salt adds can generally be achieved with other spices.
Unfortunately, I did not read any reviews before making these, so did not see the submitters suggestion in her review to use only one egg. I found using the two eggs as written made the mixture so moist it was impossible to form meatballs, so I had to add considerably more bread crumbs which ended up making them on the dry side. I left out the pepper flakes and used only half the garlic. We enjoyed the flavor and I would make these again using only one egg.
Great recipe! I took some suggestions from other reviewers and only used 1 egg and didn't add any oil. I also used saltine crackers instead of bread crumbs and I used plain cream cheese. It was very sticky, so I just spooned it onto the baking sheet. Don't add more of anything to make it less sticky. It will come out too dry then. Turned out delicious. Thank you for the recipe!
These are great, I was surprised by how flavorful they were. Next time I will use less pepper flakes. Used 1 egg as someone suggested and they turned out fine. Preparation is a bit messy but the result is well worth it.
My husband was surprised at how much he liked these, and my four year old gobbled them up and asked for more. I used ground turkey, and since I only had plain cream cheese I upped the garlic powder. I served them with penne, a balsamic cream sauce and broccoli (though asparagus would have been awesome), but they also taste really good with marinara.
Tasty, but way too garlicky. Did have basically a good flavor, but with a strong garlic aftertaste. Would be find with that adjusted. I only used half the amount in the recipe and that was still too much.
will not be making this one again.
I didn't know what to expect with this recipe but I'm so glad I tried it! The meatballs were different and delicious. They didn't form into balls as well as I wanted but the end result was fantastic. I served these on top of the brazilian white rice from this site and homemade cheese sauce. YUM!
These were really good. One caution - 1 t of crushed red pepper flakes makes these pretty spicy if you have younger children (or a wimpy husband). My kids liked them, but did comment that they were too spicy, so I will reduce probably by half the next time. I also used two eggs, because I forgot that the submitter said to only use one. They were very goopy, even with lots more bread crumbs, but still tasty. I served over noodles and made a WW recipe for reduced calorie alfredo sauce. So yummy and will make again. Thanks for sharing Raquel!!!
I was making sausage and looking for ideas. I saw this and decided the flavors could make an interesting chicken sausage. I ground up 6 chicken drumsticks and using all the ingredients except the eggs made about 10 hot dog sized sausages. They were excellent pan-fried. Great flavors. I will use this recipe again, maybe even tweak it for a ravioli filling. :)
This was a great recipe!! I didn't follow it to a T but I used it as a base. Here are the modifications I made. I used 1 egg, olive oil in place of vegetable, instead of 1 TBSP garlic powder I only used 1 tsp garlic powder and added about 4 gloves of fresh garlic (grated). I also used plain low fat cream cheese, because I couldn't find the garlic roasted one. And instead of Italian seasoning (because I didn't have any) I used fresh basil (about 2 tsp), 1/2 tsp dried parsley, and 1/2 tsp dried oregano. I got about 12 meatball from this because I made them pretty big, and I stuffed fresh mozzarella cheese in 1/2 of them. I also used an ice cream scoop and a spoon to form the balls - to keep hands clean and get them rounded pretty good!. I baked them on 425 for about 25 minutes (my fire alarm usually goes off if my oven is over 400 so I'm surprised I was able to get it to 425). Then I threw them in my pot of marinara sauce for about 10 minutes. They were amazing! Definitely a keeper! Thank you for sharing!
I saw this on the "recipe buzz" and decided to try it. I thought they were pretty good. I couldn't find the garlic cream cheese, but the store did have something called savory garlic cooking creme made with cream cheese. It did make the the mixture a little soft so I added an extra Tblsp. of bread crumbs to bind it. I used a 1 Tblsp. cookie scoop and got 23 meatballs. It worked with the scoop, but would have been too soft to form by hand. My only real changes is I don't care for pepper so I left out the black pepper and red pepper flakes. I would probably cut back the Italian seasoning if I made again for personal preference. And, add more cheese or experiment and maybe try cheddar crumbles, because I guess I would like them more cheesy. I have never made a chicken meatball before so this was really interesting to try. I can't believe I ever paid for them at the store! Thank you submitter.
Made this to exact recipe except I only used one egg per other reviews. It was PERFECT. The red pepper flakes add just the right amount of kick to the meatballs - we will make this one again!
I also no longer eat beef and use ground chicken foe everything. Thanks i am always looking for ground chicken recipes.
These were absolutely delicious!! I followed the recipe very close, and here are the alterations that I made: - used 1 egg; - used plain cream cheese; - decreased garlic powder; - omitted red pepper flakes since both my mom and I are not big fans of them. Also, after I made the mixture, I put it in the freezer for about 15 min to firm up, and maybe that's why I didn't have a problem forming the meatballs. The Italian seasoning gave them a great flavor but I thought the flavor of dry herbs was a bit much... or maybe it's just my seasoning is old. I can only imagine how great these meatballs will taste with fresh herbs! Will definitely make them again.
Very happy that I tried this! I used ground turkey and served it with fettuccine noodles and light alfredo sauce, and we liked it a lot. We also thought it would be good over mashed potatoes and chicken gravy. Next time I'll use just a tad less red pepper and make with ground chicken. Tasty...inexpensive satisfying meal. Thanks!
My family loved these, but I did change things a bit. It desperately needed more bread crumbs, so I added about a half cup of fresh bread crumbs and instead of Italian seasoning, I used about 2 teaspoons of Grill Mates seasoning for chicken. I like the cream cheese addition. Good stuff! For a less sticky meatball, simply refrigerate overnight. I baked some leftovers the next day and noticed quite a difference. Will definitely make again.
I was really excited about a healthier verson of a sausage ball, but these just didn't deliver. I used homemade bisquick to help with the consistency, because as is, they wouldn't form good balls. I even added some shredded cheese to the mix, they just lacked flavor. Served with homemade ranch from this site, it stole the show.
Excellent meatballs! Didn't do much differently, except to use just one egg, plain cream cheese and about half the amount of red pepper (and they were plenty spicy for me!) Judging from the recipe photos, the cream cheese should have blended in more. I had globs of it here and there in the meatballs, which tasted good but I think next time I would microwave the cream cheese a bit to get it to blend in easier.
I have to give this one star in order to post this review, but if I could I would not even give it that! :(
These are good I made a chicken gravy with mashed potato and they were gobbled up thanks for the recipe
Can you say YUMMY! These are so delicious. I served these with an Alfredo sauce, but no sauce is needed, really. I used an ice cream type scoop to portion these out so it was super-easy with the mixture being so sticky. I made extra and put some of the mix into the fridge and baked them up a few days later. It was much easier using the cold mixture, but it is still workable even sticky :-) Kids loved it, hubby loved it. This is a keeper. Oh, I found the red pepper flakes a tad too hot for our liking, but not overwhelmingly so. I think next time I'll just leave them out. I also don't use powdered garlic (hubby gets indigestion) but did use 3 cloves of fresh pressed garlic. Enjoy!
All I had was ground chicken breast which made for an ooey gooey mixture. There's no way I could have made the meat balls by hand or I would have been wearing most of them as meat gloves. So I used a small ice cream scoop and it worked great. I used Laughing Cow light garlic and herb as other reviewers suggested, cut back on the crushed red pepper to protect DH's sensitive palate, and used 1/2 tsp of dried thyme and a tsp each of oregano and basil instead of Italian seasoning. The meat balls cooked in only 15 minutes and were completely done. Twelve or thirteen minutes would probably have done the trick (because of the ground breast). I served these in a mushroom cream sauce from Eating Well with some orzo on the side and dinner was wonderful! Thanks so much for the post, Raquel!
This was so good. The only thing I did differently was to make a meatloaf out of the mixture. Since so many reviewers sad it was difficult to form meatballs out of the sticky mixture, I thought it best to plop the chicken into a small loaf pan. It turned out great. I baked it at 375 degrees for 45 minutes. We ate it plain with mashed potatoes and corn. Next time I will try it with a marinara sauce and pasta. Thanks so much!!
My family really liked these. I changed the recipe (i.e. one egg, more bread crumbs, 1/4 tsp red pepper flakes, no Italian seasoning...it was in the crumbs, no garlic powder or salt...it was in the cream cheese). The flavor was excellent. TIP: the mixture is sticky! So I shaped the mixture into a rectangle and used an oiled knife to cut it into 20 pieces. It was then easy to pick up each section and give it a little shape. This on goes into my rotation!
These were surprisingly good! I've never cooked with ground chicken before, and this won me over! I followed the recipe exactly - didn't change a thing. Thanks for the great recipe!
these were good but i ran out of cheddar so i used swiss. i thought they'd be more cheesy but this could have been because of the switch. i'll make again with cheddar
oh where to begin. The basic ideas and ingredients are good. The execution...not so much. I didn't have garlic cream cheese so used plain with a clove of garlic. So far so good. 1 tsp red pepper flakes is too much/heat overpowers the chicken. Cut back to 1/4 tsp. 1 Tb of galic powder on top of the garlic cream cheese is waaay too much. Cut back to 1 tsp. And I LIKE garlic! I have no idea why the oil is in there. Chicken is dry and needs moisture...but there is already the cream cheese in there and the mix is already way too wet to hold together without it...so I left it out. Cutting the 2 eggs down to 1 would help it being sooo wet. 1 tsp of salt for 1 lb of chicken is too much sodium/ used 1/2 tsp. As I said, this is so wet there is no way a ball holds together. Increased the 1 TB of panko crumbs to 1/2 cup. *I did actually use the oil after all....to brown the meatballs in the pan...not to put in the mix. In the end I really did like these and they are keepers. Just took a lot of changes to get there.
i didn't like these at all. they mixture was way too sticky to ball up and they didn't bake very well. all in all i was pretty disappointed. followed the recipe exactly too!
I really liked these!! Great flavour! And yes you only need 1 egg.
This should be called nuggets of goodness! I did improvise with onion powder instead of garlic powder and added more crushed red pepper. I also used ground turkey (white meat lean) Perdue brand. I am really surprised at the levels of flavor here....
I made exactly like the recipe said. I used alouette garlic and herb cheese spread. You can't roll these meatballs because they are so moist. You just lay out round blobs on a cookie sheet. They are still fabulous. I would not add more breadcrumb ,this would just dry them out. Don't expect pertect looking meatballs.
These were easy to make and super delicious. I didn't even have to dip them in any sauce, which is saying something!
Sorry. I have never given a poor review before, so I'm not just a critic. I think they needed a LOT more bread crumbs - they were flat, salty meaty blobs.
In my experience meatballs stick together just fine without eggs!
So good! Great flavor! I put them in an alfredo sauce over angel hair pasta.
This recipe was disappointing to me. I just didn't like the combined flavors but my husband loved it. I used two eggs with a little extra bread crumbs and left out the oil, which I'm glad I did. The meatballs came out very moist and held together well without the extra oily taste.
As originally presented the recipe was way to mushy. I had to compensate for the extra egg with added panko crumbs. Worked well. Also do not like to pay the extra for flavored cream cheese, just upped the garlic powder and that worked well. May cut back on the oil next time to see how that works out.
The crushed red pepper really jazzes it up. Delicious!
great meatballs. I made 10 larger and used for meatball grinders. I used turkey and increased bread crumbs and they held together great.
Very tasty! My husband is picky on the way his chicken is prepared, but he even ate these leftover the next day! I don't think he knows they are chicken! I fixed them with rice the first time. I may try them with an italian side next time! Will make again! Yummy and easy!
These were SO GOOD! I only added one egg based on other reviews and I also added probably close to 1/4 cup of breadcrumbs (used panko). I had to season my own cream cheese with some herb/garlic seasoning as I only had plain light cream cheese. They were full of flavour, loved them...my middle son (6) found them a little spicy so wouldn't eat them, but my 8 year old enjoyed them! So, for any that might be feeding these to younger ones, maybe watch the red pepper flakes! Fantastic meatballs...I love them just the way they are!
I didn't expect this to be so spicy! I'm not a wimp about spice - but I when I do meatballs, I prefer them more Italian style with less kick. But don't get me wrong they were very good and an incredible healthier option. I only used one egg per everyone's instructions and it worked out well. I wouldn't bake them in the oven at that high heat for that long again - they dried out a bit. I will add fresh garlic next time. Overall I got good reviews from my Dad and husband, so I will make them again with a few tweaks.
Not a fan. Omitted the oil and used only one egg. Still too wet to form a good meatball so had to add more breadcrumbs to even handle the mixture but this just made them mealy and mushy. We couldn't eat them. Gave them to the neighbors dog who loved them! Quite an expensive dog treat though, lol! Sorry, but these were just not good to us at all!
These were great - I had no problems mixing or rolling these into balls. I forgot mine in the oven for a little while - it dried out te balls a bit it left a nice crisp pn the outside, which reminded me of when you fry a meatball. I normally hate chicken, but I thought the flavors of the cream cheese and pepper couvered the foul taste of the chicken, and I hate beef more than chicken, so these will be my new go-to meatballs!
I thought these were delicious. I used ground turkey and mizithra cheese as well as parmesan. I had to add a few more breadcrumbs and refridgerate to stiffen meat up for meatballs. They were tender and very flavorful.
Super easy to make! However, more spicy than cheesy. I used cracker crumbs instead of bread crumbs and used more than needed. I guess my ground chicken was too moist. Will recommend this over and over again!
These were amazing! We're trying to eat lighter so I decided to grind my own chicken with the kitchenaid mixer. It was so easy. From there I had to double the recipe as I ground too much! The store didn't have garlic cream cheese so I used sun dried tomato cream cheese instead. I substituted the crushed red pepper (I was out) with about a half a teaspoon of cayenne pepper. Gave it a nice kick. I also had to add about two minutes to the cooking time, making it 20 minutes in the oven. My picky 4 year old and 1 year old loved this dish, so it is now in the rotation!
This was just okay for us....The strong taste of garlic and italian seasoning seemed to overwhelm this entree.
We loved it. Followed recipe closely, and also made two patties to fry for burgers. Burgers were GREAT. Meatballs were great as is, and also great on a sandwich.
These were outstandingly delicious. Will definitely make again. Thanks. btw, I couldn't find ground chicken and didn't have time to wait for the butcher so I made them with ground turkey instead. Very tasty.
Used much less red pepper. Wish I had used much less salt. Had to add quite a bit more bread crumbs. Basic concept is great since we're on a strict NO red meat diet for health reasons. A few adjustments was all that was needed. Will make them again to meet our taste.
These are fantastic! I followed the recipe but omited the red pepper flakes cause I had none and glad I did. I ended up using about 1/4 cup of bread crumbs just to make it easier to form and I made mini chicken burgers. It was a hit with 2 of the 3 kids, and the only reason the 3rd didn't like them to much was cause they're spicy. I will make these again but reduce the pepper and italian seasoning. It says alot when my pickiest eater wanted seconds and even have them for lunch! Thank you for the great recipe Raquel. oh just wanted to mention though that it doesn't really taste cheesy so if your looking for cheesy these aren't it, but they're still fantastic and easy to make ahead and freeze.
Sticky mixture for sure so in the interest of time I made this as a small meatloaf instead of meatballs. I baked at 375 degrees for 45 minutes per anothers suggestion which worked great. I only used 1 egg and plain lite cream cheese (never seen a roasted garlic cc in our stores) and no added oil (simply not necessary). Nice flavor and light texture. I served with marinara sauce and angel hair. I will make again next time for meatballs grinders.
O M G these were so juicy & flavorful. plus crispy from baking them on a foil lined sheet! leftovers (days later) & theyre still juicy! i did use 1 egg, & heads up: the herb/garlic cheese spread is found in the gourmet cheese island in the deli section of my local ralphs. however, next time, im using regular spread ( too garlicky for my tastes). who woulda known ground chix had this in them ?
little bit dry.
Tasty and moist. Had to use light plain cream cheese (can't find the roasted garlic here). Also subbed olive oil for the vegetable and cut back on the garlic powder.
Wish I could give this recipe a 3.5, so I rounded up. It's good and easy to make. I added it to a vegetable minestrone soup. The only problem is TOO MUCH GARLIC. If I ever make these again I will likely omit all of the garlic powder. The garlic cream cheese (I actually used Philadelphia Cooking Creme in savory garlic flavor) was plenty garlicky. The garlic powder was overkill.
Delicious! I did make a couple changes: 1 egg instead of 2, double bread crumbs, didn't use the crushed red pepper flakes, and used regular cream cheese. I made spaghetti sauce and after the meatballs were almost done, I put them in the sauce to finish cooking. Definitely a hit with my entire family!
These were absolutely delicious. My husband and son were huge fans. They were so tender and flavorful.
Surprisingly delicious and not dried out at all! Edits to recipe: used 2 cloves minced garlic, included regular cream cheese, did not use garlic powder, added more breadcrumbs until mixture was less wet, sprinkled salt on meatballs and drizzled EVOO before baking. Served with marinara sauce and spaghetti. Would be excellent on crusty bread as a sandwich. Will try this again with one egg next time.
These were really good and easy. I'm glad I looked at the other reviews because I added more bread crumbs and only 1 egg. Oh I made them with ground turkey and my husband said they tasted like regular meatballs. They are spicy but that's good in our family
Absolutely LOVED this recipe! Great as meatballs, but even better as burgers. I only used one egg and 1/2 tsp. crushed red pepper and topped it with Muenster cheese. DELICIOUS!!
These are really good. My two year old dd and dh both love these meatballs.
These were very good. The whole family liked them. I did go a little easy on the red pepper flakes, maybe used only a half a teaspoon.
These turned out great, and you can take plenty of liberties with the recipe and still get outstanding results. Nicely done! Thanks for sharing!
Hosting a grain free baby shower and thought I'd try these out to stay in the healthy zone. Substituted almond flour for the bread crumbs and since I didn't read the reviews used two eggs which made things gloppy. Added about 2 more Tbsps almond flour and used my cookie scoop with spring mechanism which worked great. Made 35 smalls balls, baked 15mins. Used Laughing Cow Swiss since didn't have cream cheese. Served with homemade barbecue sauce. Excellent. By themselves the seasoning seemed a bit strong, but with the sauce it was fine.
My whole family loved these but I have to reduce the pepper flakes because they were a bit hot for our taste.
Double the parmesan so you can actually roll into balls. Bread crumbs aren't really necessary and I used regular cream cheese (I couldn't find roasted garlic CC) and instead of garlic powder, I used garlic salt which eliminated the need for salt. I also didn't add the pepper or red pepper flakes but that's just personal taste - I don't like them. Awesome! I also made some alfredo sauce for dipping which my whole family loved!
WOW THEY WERE SO GOOD. I JUST WANT THEM ALL DAY. I WOULD GIVE IT TEN STARS IF I COULD
We all loved these meatballs! Even my 10 year old son couldnt stop eating them. I couldn't find the garlic cream cheese so I used regular cream cheese and I only used 1 egg. They came out moist and delicious. They were kind of hard to shape and did look a little funny but no one seemed to care. I made pasta and sauce and just added them on the side. Next time I will try simmering them in the sauce a little bit after they are done cooking.
These were very good. I used fresh bread crumbs rather than dry. And I don't trust store bought ground poultry so I ground up chicken breasts. I make these and freeze them so that I can use them in a variety of ways. I keep them small so that they can be used in soups also.
Just a little to dry for me. I followed the recipes as written. Major bummer. I was looking forward to adding these to my regular dinners because of the low carbs, but I didn't love it enough to try them again. Sorry.