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Mama Iuliuccis Famous Meat-A-Balls Italian

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Ingredients

Adjust Servings:

	2 lbs lean ground beef
	8 - 10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
	2 eggs, slightly beaten
	1/2 teaspoon garlic powder (or to taste)
	1 teaspoon italian seasoning (or to taste)
	2 teaspoons parsley flakes (or to taste)
	1/4 - 1/2 cup grated parmesan cheese (or locatelli)
	1 - 2 teaspoon salt
	1/4 - 1/2 teaspoon black pepper
	olive oil (for frying) or vegetable oil (for frying)

Nutritional information

66.4

Calories

28 g

Calories From Fat

3.2 g

Total Fat

1.3 g

Saturated Fat

27.3 mg

Cholesterol

124.3 mg

Sodium

2.9 g

Carbs

0.1 g

Dietary Fiber

0.3 g

Sugars

6.1 g

Protein

1242 g

Serving Size

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Mama Iuliuccis Famous Meat-A-Balls Italian

Name: Mama Iuliuccis Famous Meat-A-Balls Italian
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3-4
Cuisine: American
Ingredients: : 2; : 8 - 10; : 2; : 1/2; : 1; : 2; : 1/4 - 1/2; : 1 - 2; : 1/4 - 1/2

Features:

Cuisine:

American

I would love to try the meatball recipe but as I have celiac disease I cant use bread. Could you let me know the amount of gluten free breadcrumbs that I could use instead? Thank you for your time.

50 min
Serves 3
Easy

Ingredients

2
8 - 10
2
1/2
1
2
1/4 - 1/2
1 - 2
1/4 - 1/2

Directions

Mama Iuliucci’s Famous Meat-A-Balls (Italian Meatballs),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 recipe #26947, 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!,I would love to try the meatball recipe but as I have celiac disease I cant use bread. Could you let me know the amount of gluten free breadcrumbs that I could use instead? Thank you for your time.,This is as close as I have seen to my family recipe passed on from Italian (southern)Grandmother to mother to me . I frequently use a bit more egg in my recipe. For two pounds of beef with 8 slices of bread I would at least use 4 eggs but it is a matter of taste and texture. I also find minced fresh basil and minced fresh garlic when available is great.

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Steps

1 Done	Mix All Ingredients Gently in a Large Bowl Until Well Combined.
2 Done	Roll Meatballs 1 1/2- 1 3/4" in Diameter.
3 Done	Heat About 1/4" of Oil Over Medium Heat in a Large Frying Pan.
4 Done	Fry Meatballs in Oil, Rolling Frequently, Until Evenly Browned and Juices Run Clear.
5 Done	Drop Meatballs in Your Favorite Sauce (i Highly Recommend My Mama Iuliucci's"don't Skip a Step" Spaghetti Sauce Recipe#26947) and Let Simmer For Awhile to Flavor Sauce or Just Serve With Your Favorite Pasta and Sauce.
6 Done	Tip: You Can Also Bake or Broil These If the Frying Part Is Too Much of a Hassle-- use My Broiler Pan If I Bake Them, So the Fat Drips Down and Away from the Meatballs.