Delicious Tapenade Turkey Meatballs - A Must-Try Recipe!

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Discussion Overview

This thread centers around participants sharing their experiences and opinions regarding the Delicious Tapenade Turkey Meatballs recipe. Various aspects of the recipe, including ingredient substitutions and cooking methods, are discussed, along with personal preferences and outcomes from trying the dish.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed frustration about not having the new products to try the recipe yet.
  • Another participant mentioned planning to make the meatballs for an upcoming meeting and promised to share feedback afterward.
  • Several participants noted that a cluster member's use of mint extract instead of mint leaves resulted in an overwhelmingly minty flavor, leading to a negative experience.
  • One participant shared a positive experience, stating that they enjoyed the meatballs made with a mix of green and black olives, serving them with orzo pasta.
  • Another participant reported that the meatballs turned out well when cooked in a skillet, although they noted issues with the texture when using the Ridged Baker.
  • One participant expressed confidence in using the recipe for a show, highlighting the variety of tools involved.
  • Another participant shared their preference for a different tapenade recipe that did not include olives, while also suggesting substitutions for goat cheese.
  • Several participants discussed their experiences with different tapenade flavors, noting preferences and considerations for show demos.
  • One participant mentioned concerns about the visual appearance of their test batch and suggested chilling the mixture before cooking to improve consistency.
  • Another participant noted that the meatballs looked odd-shaped but tasted good after being tossed in extra tapenade.

Areas of Agreement / Disagreement

Views differ among participants regarding the taste and texture of the meatballs, with some expressing enjoyment while others had negative experiences. There is no clear consensus on the best cooking method or ingredient substitutions.

Contextual Notes

Participants shared a range of personal experiences with the recipe, including various ingredient substitutions and cooking methods, reflecting individual preferences and outcomes.

Who May Find This Useful

Consultants interested in experimenting with the Delicious Tapenade Turkey Meatballs recipe or those looking for insights on ingredient substitutions and cooking techniques may find this discussion valuable.

wadesgirl
wadesgirl
Gold Member
Messages
11,383
Anybody made these yet? Are they good? Good show recipe? It's driving me nuts not having the new products yet!!
 
I'm making them for our meeting this coming Wed. So I'll let you know then!
 
someone in our cluster made them for our meeting last Tuesday. I wish I could give a valid opinion because she didn't have all of the ingredients she needed so she substituted several different things. One thing is, she didn't have mint leaves, so she used mint extract. Personally I thought they were disgusting, but I think it was because it overwhelmingly minty! lol I'd love to hear another opinion on them.
 
Brenda.the.chef said:
someone in our cluster made them for our meeting last Tuesday. I wish I could give a valid opinion because she didn't have all of the ingredients she needed so she substituted several different things. One thing is, she didn't have mint leaves, so she used mint extract.

Personally I thought they were disgusting, but I think it was because it overwhelmingly minty! lol I'd love to hear another opinion on them.
Click to expand...

Ugh! Blech!:yuck::yuck::yuck: Not a good substitution choice! A better substitute for mint leaves would be basil, or another savory herb leaf.
 
Someone made them for our last meeting (thanks Dawn;). I was surprised that I liked them well enough. She did not use the full amount of olives as called for.
 
We had them at our cluster meeting yesterday also. I thought they were very good. HOWEVER, she said that when she did them in the Ridged Baker per instructions, they were little rocks. So she did the meatballs in her skillet on the stovetop in a little oil. I think you could use the Grill Pan too. But Turkey and Microwaving don't mix well...I had the same trouble with turkey bacon in the R.B. Not enough fat maybe? She did say she didn't have parchment paper and used something else (plastic wrap???) anyway...maybe that had something to do with it. But the flavor was good! IMHOShe did say this would NOT be a good show recipe though. They suggested you could talk about it, and show the MFP with a small bowl of spinach to show what the tapenade would come out like, but not to demo the whole thing.
 
I made them for dinner last night using the Spinach and Olive Tapenade. My only substitution was that I didn't have enough green olives, so I threw some black olives in there, too.

They. Were. Amazing.

I served them with orzo pasta, that I threw the rest of the spinach in. My whole family absolutely LOVED them! I cooked them for about 7 minutes in my microwave. I doubled the recipe, and ended up with about 35 meatballs, which was perfect (we have leftovers - yay for dinner tonight!).

I can't think of anything I would change!
 
mountainmama74 said:
I made them for dinner last night using the Spinach and Olive Tapenade. My only substitution was that I didn't have enough green olives, so I threw some black olives in there, too.

They. Were. Amazing.

I served them with orzo pasta, that I threw the rest of the spinach in. My whole family absolutely LOVED them! I cooked them for about 7 minutes in my microwave. I doubled the recipe, and ended up with about 35 meatballs, which was perfect (we have leftovers - yay for dinner tonight!).

I can't think of anything I would change!
Click to expand...

How long did it take you to make this recipe? Would you consider it for a show?
 
I would absolutely do this as a show recipe, and actually plan to for my fall preview show on August 26th! You use LOTS of tools, and I think its an impressive way to show off the Manual Food Processor and the ridged baker!
 
We made the apple and walnut tapenade with the goat cheese and crustini at our last team meeting. I picked that one because I HATE olives and all the others call for olives. This one is delicious! HOWEVER, goat cheese is disgusting. I would definitely substitute cream cheese or brie for the goat cheese. And, in my opinion, makes a terrific demo! Quick, easy, lots of tools but not too many.
 
LOL I love goat cheese and actually can't wait to try that one! I also love olives, so I was excited to see these recipes!
 
mountainmama74 said:
LOL I love goat cheese and actually can't wait to try that one! I also love olives, so I was excited to see these recipes!
Click to expand...

Me too - love goat cheese, love olives, and I'm making 2 kinds of Tapenade Meatballs tomorrow, and 2 kinds of tapenade to have with goat cheese and crostini! I can't wait for our meeting!
 
  • Thread starter
  • #13
We tried two of them at our meeting last night and they were both really good!! I did order the ridged baker so it should be here soon for me to try it out!
 
i made meatballs in the ridged baker - they turned out great, and i only had paper towels to lay over it. the one whose turned into little rocks - did she use the small scoop or the medium one? (i used medium) i am looking forward to trying the other flavor tapenades with the meatballs, especially the apricot fig one.
 
Just wondering since this thread popped up originally, has anyone else tried these? Which flavor tapenades have you liked the best? Which is your favorite to go with the meatballs? I'm not sure if I should make the Spinach & Basil one or the Red Pepper & Sundried tomato one for my Fall Kick Off tonight. Any recommendations?
 
  • Thread starter
  • #16
babywings76 said:
Just wondering since this thread popped up originally, has anyone else tried these? Which flavor tapenades have you liked the best? Which is your favorite to go with the meatballs? I'm not sure if I should make the Spinach & Basil one or the Red Pepper & Sundried tomato one for my Fall Kick Off tonight. Any recommendations?
Click to expand...

I tried both of those that you mentioned. I liked the spinach & basil ones better. But some of my family liked the other ones better. I felt like I had to mix the red pepper ones ALOT compared to the spinach ones. Plus with the price of sundried tomatoes and the olives, I probably would not offer them at a show.
 
So, I just made one test batch just to see how the process went and make sure they don't flop on me and I'm not sure about how they turn out. They seem kind of gross & messy visually. (my camera's battery is charging, otherwise I'd post a picture of them). I need them to cool down and I'll take them out. I wonder if it would be better if I make the mixture and chill it first so that they meatball blobs are more solid next time?
 
  • Thread starter
  • #18
babywings76 said:
So, I just made one test batch just to see how the process went and make sure they don't flop on me and I'm not sure about how they turn out. They seem kind of gross & messy visually. (my camera's battery is charging, otherwise I'd post a picture of them). I need them to cool down and I'll take them out. I wonder if it would be better if I make the mixture and chill it first so that they meatball blobs are more solid next time?
Click to expand...

That's what the consultant thought who made them for our meeting but we didn't think they looked messy at all! If they don't seem very solid maybe add a little more bread crumbs. That will hold them together more.
 
They look kind of gross when you take them out of the microwave, and as you lift them up, you see that there an indentation on the bottoms of them from the ridges of the baker, so they are kind of odd-shaped. But once I tossed them in the extra tapenade, it hides that and they look just fine. They tasted REALLY good!!! I'm going to be making these often at home I think. :thumbup:
 

Frequently Asked Questions

What ingredients are needed to make Delicious Tapenade Turkey Meatballs?

To make Delicious Tapenade Turkey Meatballs, you will need ground turkey, tapenade (a spread made from olives, capers, and olive oil), breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Optional ingredients include grated Parmesan cheese and additional herbs for flavor.

How long does it take to prepare and cook the meatballs?

The preparation time for Delicious Tapenade Turkey Meatballs is approximately 15 minutes, and the cooking time is around 20-25 minutes. Overall, you can expect to have the dish ready in about 40-45 minutes.

Can I use a different type of meat instead of turkey?

Yes, you can substitute ground turkey with other types of ground meat such as chicken, beef, or pork. However, keep in mind that the flavor and texture may vary slightly depending on the meat you choose.

What can I serve with Tapenade Turkey Meatballs?

Delicious Tapenade Turkey Meatballs can be served with a variety of sides. Popular options include pasta, rice, or a fresh salad. You can also serve them as an appetizer with toothpicks and a dipping sauce.

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also freeze them for longer storage; just make sure to thaw them in the refrigerator before cooking.

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