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Meatballs Recipe

Meatballs

Recipe courtesy Joe Jerge, owner Mulberry in Lackawanna, NY.

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on May 13, 2013

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    I'm no meatball queen but these were the best I've ever made! I left out the pepper flakes and fried them ....yum!

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  • on December 31, 2011

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    Had dinner at the 'Mulberry' this past week and had to try and duplicate that great meatball. I made this recipe exactly as is; they are the best meatballs I have ever made...although the meatballs at the restaurant are far better (in texture so not sure what I could have done different. Thanks Joe! and we will someday return to Mulberry's to try some more of the menu

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  • on August 16, 2011

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    one of the 2 greatest meatballs in town. part of the greatest lasagna in town, chicken parm, sliced meatball, pepperoni, who would have thunk it, omfg its great.

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  • on May 01, 2011

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    Really good meatballs - tender, juicy (Schwedy?. We didn't make them as large as suggested (baseball size!, but instead did more traditional. The only reason this was a 4 and not a 5 of out 5 was because they didn't crisp up. I guess I could have broiled them for last 5 minutes.

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  • on September 17, 2010

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    I made these in order to try to copy the lasagna made by them on the show. The meatballs turned out way better than the meatballs did, BTW. These were fully cooked and still moist when I pulled them out of the oven. I doubled the red pepper in it and I still couldn't detect really any heat so I may go to a tablespoon the next time I make these.

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  • on August 09, 2010

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    These meatballs have to be large to keep them at perfect moistness after they are done baking.

    We cut the breadcrumbs down 2 cups and added 1 less egg.

    The meal was excellent. I'll never make a plain meatball again

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