Watch Cooking Channel
  • >
  • Recipes
  • >
  • Turkey Meatballs on a Bed of Leeks

Turkey Meatballs on a Bed of Leeks

Debi Mazar and Gabriele Corcos
Recipe courtesy Gabriele Corcos and Debi Mazar
Show: Extra Virgin Episode: Food Truck Fun

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Average Rating:

Total Reviews: 18

Showing 1-10 of 18

Sort by:

Newest

  • on April 03, 2013

    Flag

    Came out perfect!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 11, 2013

    Flag

    Extra Virgin for me is a cooler, kitchen version of Under the Tuscan Sun--escapist, foodie relationship fantasy.

    But it turns out that they can cook and share recipes _for real_--well-written, accurate, and fantastic results.

    Thanks to the reviewers--they're right to suggest removing the leeks when browning the meatballs. Return to them to the pan about halfway through the gravy reduction.

    I used nearly 4 cups of chicken broth, and lots of freshly ground pepper.

    I'm definitely going to try more recipes from the show.

    Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2012

    Flag

    The flavor, and the shock that they're turkey, warrants a five star rating. This was my first time making meatballs from scratch - and they were some work! - but they turned out perfectly tender. Based on other reviews, I removed the leeks while cooking the first side of the meatballs, returning them when I flipped the balls, and used a whole 1c of chicken broth, which gave enough leek gravy to lightly coat the pasta served as a side.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 10, 2012

    Flag

    Yummy recipe!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2012

    Flag

    I made some little changes, added minced garlic to meatballs, doubled recipe, cooked leeks until well wilted, then revoked from pan, browned meatballs in batches, removed, added 8 oz mushrooms to pan, browned them, added leeks back, added about 1 cup chicken broth, added meatballs back to pan, reduced heat, covered, and cooked until meatballs were firm. Well yummmmmmm. Will definitely be making again, thanks Extra Virgin!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 27, 2012

    Flag

    Best Meatballs ever!! I have to tell that I NEVER liked meatballs until now. Now I cook meatballs every other week. Last time I mix turkey and beef... sooo fantastic! I also added 1 cup of chicken stock and 2 of dry white wine.... yummy! My family and people at the office ask me for more meatballs!! Thanks Debi and Gabriele.. you two are the BEST !!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 24, 2012

    Flag

    These were SO GOOD!! My husband loved them and said they were the best meatballs he's ever had. I cooked them in a cast iron skillet and used chicken stock instead of broth and it turned out great. Reading other reviews...I puled the skillet off the stove early when I was cooking the leeks so they could finish with the meatballs. Some of them did crisp up but we didn't mind that at all. I used almost 4 cups of stock for the gravy and would let it cook down before adding each ladle full to the skillet. The family wants this to be a regular meal in the house and I agree!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 03, 2012

    Flag

    So yummy...Made a good meal. I made them in the morning and let them sit in the fridge until I was ready to cook supper. I also added a little corn starch to the gravy to thicken it. This will be a go to recipe for my family.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 30, 2012

    Flag

    Fantastic!! I will definitely make again. I agree with the comments about the leeks. I will cook them on a lower setting next time. I added a can of white beans for the last 25 min. Worked in great. Thanks for the suggestion of left-overs on pizza with fontina and arugula. I will definitely try.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 30, 2012

    Flag

    Wonderful recipe! I am always nervous with lean ground turkey, but no need to worry with these meatballs! Just be careful with the leeks as mine browned up well before 10 minutes and they will continue to cook while you brown the meatballs, so keep that in mind. The "gravy" was delicious and as another reviewer suggested, I agree with increasing the amount! Thank you for a fantastic recipe -- this will be a regular in our house!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How