By Karen=^..^= on June 30, 2002
Photo by run for your life
Photo by run for your life
"Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!"
Serving Size: 1 (1242 g)
Servings Per Recipe: 1
"Excellent meatballs! I did make my own spaghetti sauce, by the way...wouldn't have it any other way! They were very easy to make too. One change I did make was baking the meatballs instead of frying. It is so much easier that way! (I have 3 kids running around here, so easy is key in my cooking!) Other than that, didn't change a thing. Thanks for a great recipe, Karen!"
"They were easy and delicious. They made my "same ol' spaghetti" into SPAGHETTI AND MEAT-A-BALLS!! Great the next day after sitting in the sauce all night. Thanks."
"These were the closet to how my Mom made meatballs that I have come across. No more store bought meatballs for me!"
"I baked I didn't fry; and I used breadcrumbs I keep in the freezer, chunky ones. LOVE these. I had a slice of meatball pizza in new york recently and have been craving meatballs ever since. Made my own embellish-the-jar-type sauce. Not sure I've ever even made meatballs before...other than appetizers. I do need to work on my technique though...the meatballs on the pizza I had were so light and lovely. This is a great flavor ball!"
"Great meatballs, Karen! I had pasta and sauce on hand, but wanted something extra. I had one pound of ground beef, so I halved the recipe. Seared them on the outside, then threw them in the oven for a quick finish. Very moist and tasty!! Family loved them, and I'll make these again! Thanks!"
"Oh my.... I've had this recipe saved in my cookbook for ages and never got around to making it. Well, tonight I did. These are amazing! I doubled the garlic, used panko instead of breadcrumbs, and baked them. Other than that I stuck pretty close to the recipe and nearly fainted when I took the first bite! If there were 6 stars this recipe would get it."
"I just tried one that came out of the oven.... Fantastic! Can't wait to try them with a spaghetti or swedish sauce. I baked them on a cooling rack set inside a baking sheet at 450 F for about 15 minutes or until the internal temp reached 160 F. Thanks for posting!"
"My new go to meatball recipe! I used 1lb. 80/20 ground beef and 1lb. ground pork. I also didn't have any old bread so I used one cup of plain bread crumbs. After scooping them with a medium cookie scoop, I broiled them in a broiler pan on low for 15 mins turning them after about 10 mins. They came out perfect! To make them extra moist and flavorful use 1/4 cup grated parmesan and 1/4 cup shredded parmesan and/or romano. Ah-mazing!"
"I LOVE THESE MEATBALLS!!! very delicious, excellent taste, the texture is just right and combined with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce ITS A MEAL WORTH 5 stars! when making these meatballs i usually lightly toast the bread, just personal preference. sometimes i use a little less parm. cheese but thats just personal taste. THESE ARE THE BEST! EXCELLENT MEATBALLS wether they be used as appetizers for the football game, or put into your favorite spaghetti sauce for an excellent meal. (im planning on making this with Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce for my parents 21st anniversary)THANK YOU KAREN FOR POSTING THESE I PLAN ON MAKING THESE FOR A VERY VERY LONG TIME!"
"This are fantastic!! I made a five pound batch using ground chuck and 93% lean ground beef. I was wondering if I'd be able to mix it by hand with all that bread and no milk. I managed to restrain myself from adding any liquid. I mixed it, then formed them into small meatballs, baked 20 minutes at 375 degrees, with perfect results!!! I did bake them an extra 5 minutes ONLY because I was taking them to be used for a fundraising meal.These are a firm meatball that will not fall apart if placed in sauce. I had to print out the recipe for the requests I received. I must give your sauce a try next. Made for Zaar Chef Alphabet Soup"
"DIVINE! Used the fill 2 t. of salt. Used my own "italian seasoning" which was basil, oregano, rosemary, and thyme. Quadrupled the garlic powder and used organic, grass fed, free range, hormone free beef. THE BEST MEATBALLS EVER! Baked at 350 for 30 minutes and the plopped them into my homemade sauce. They were moist and incredibly flavorful. Perfectly seasoned!! Thanks for making my first meatball endeavor amazing!"
"Mama Iuliucci...will you adopt me?! These "meat-a-balls" are delicioso! I have made these using both methods of frying and baking. I prefer them fried, but seems baking is easier for my busy household these days (& honestly no one in my family can tell a difference after they've been added to the sauce.) Thank you!"
"These were great! I halved the recipe since there is only two of us and we still had plenty of leftovers. The only change I made was to use 1/4 c. italian breadcrumbs instead of the bread since I didn't have any stale bread around. I baked at 375 for about 20 min."
"Karen, these meatballs are terrific!! I used 3-cheese bread crumbs and browned them on the stove and finished them in the oven and they came out super! I used them for pasta and sauce, and have plenty left for meatball sandwiches. I may try using a tblsp. of Worcestershire Sauce next time and see how that works, but other than that I am not gonna change anything. Great recipe, thanx! :)"
"These are delicious!! I didn't have enough bread so I had to add some bread crumbs. I also included fresh chopped basil. They are delicious and moist! Quite easy to prepare as well. I browned mine in the oven instead of a frying pan. Thank you for sharing!"
"Mad Cow Disease! Humbug - WE baked ours - had a test taste - great - then froze. Hardly wait to serve up in a sauce."
"I gave this recipe to my husband to make since he wanted meatball sandwiches for dinner. These were delicious. It was easy for him to prepare and cook. The leftovers tasted better."
"I am not a fan of meat balls - usually heavy and boring so I prefer a meat sauce. But my son is coming for a viist and HE likes them so thought I'd try these based on the reviews. I was shocked at the amount of bread it called for and bought a loaf of wonderful, fresh, Chicago Italian for the nice crust and went to town with it, I treated everything delicately and made sure the herbs and spices were distributed evenly. I browned the meatballs a bit but finished them in the oven - so had the fond for my sauce but less aggravation - for me anyway. These meatballs are exquisite! Light, flavorful, good just as is or with a sauce of any type. It made a lot which was good as I kept finding myself swiping one from the container till I finally froze them except for those that I put in the sauce for my son. I HIGHLY recommend these. Well worth the effort!"
"It was super! My family loved it so much! I have to do more of it!"
"A very tender and tasty meatball. I baked instead of fry (450 for about 15-20 min) to cut down on calories. I think I will try frying them next time just in all fairness of the recipe, but baking came out great too.. I was on the heavier side off all the spices and it was perfect. I froze the rest so I can use them at will! I'm very happy!"