135 Reviews of Mama Iuliucci's FAMOUS MEAT-A-BALLS (Italian Meatballs)

From: canarygirl

On Nov 2, 2002

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!

From: Gay Gilmore

On Dec 9, 2002

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!

From: slickchick

On Feb 26, 2006

Very good. I did add some fresh garlic and used 1/4 cup parmesan cheese and 1/4 cup DiGiorno shredded three cheese. I did bake them at 400 for 20 minutes. No more store bought frozen meatballs for us

From: JohnsCutie

On Aug 5, 2007

I made these with Mama Iuliucci's spaghetti sauce. I really liked these, they were easy to put together and tasted good. I baked them at 350 degrees for 25 minutes. I, too baked them on my broiler pan, so any drippings melted off. But there weren't many, I used 85/15 ground meat. I only used 4 slices of bread because we have diabetics and low carb diets in our household and I didn't want too many carbs-it didn't affect them that I could tell. I otherwise followed the recipe to the letter.

From: Kit^..^ty Of Canada

On May 29, 2004

Very easy to make & tasty. Baked them & added to the sauce for 30min. DD requested Spag & meatballs. Now I will know what recipe make. Our family is small so froze some for a future meal. Thanks Karen.

From: *OzMan*

On Feb 16, 2004

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!

From: ciao

On Dec 12, 2002

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!

From: karen in tbay

On Jul 25, 2003

Mad Cow Disease! Humbug - WE baked ours - had a test taste - great - then froze. Hardly wait to serve up in a sauce.

From: Ginny Sue

On Jul 22, 2006

Great meatball recipe with just the right flavors. I made this into 50 meatballs which I baked at 375F for 20 minutes. I froze for OAMC in 3 batches of 15 meatballs (and ate the other 5 as soon as they cooled!) Very versatile and handy to have in the freezer - I used them for spaghetti and meatballs, and for meatball subs.

From: Vino p.o. prn

On Feb 20, 2007

These are wonderful! I made them with 3/4 lb. ground beef sirloin, 1 1/2 lb. ground turkey, a little less than 1/2 c. of Parmesan cheese and 3 slices of whole wheat bread that were in the freezer. I thought 8 slices would be too much bread especially since we already plan to eat these with pasta/bread. I also added 1 small chopped onion. I baked them on a parchment-lined cookie sheet at 400 degrees for 10 mins. Hopefully some of them will make in into the freezer for meals later this week!