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Baked Turkey Meatballs
August 11, 2015

It's lacking the salt and pepper and asks for too much dry garlic and onion. I added 1/4 tspn of salt, pepper to taste and a tspn of each, garlic and onion. Additionally, I am not a fan of Italian seasoning, so I added a tspn of smoked paprika. The temperature I baked at was 400 and I followed a suggestion of another reviewer (to prevent dry meatballs, & they came out nicely moist): I placed the balls onto a piece of foil and covered with foil for the first half 12 minutes and then uncovered for another 15. The total cooking time was almost 30 min for me. I put in for longer bc I'm in the mountains (Denver) & also bc I made them large. As big as my palm. They do taste great and thanks for the great base recipe!

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