Kim Severson’s Italian Meatballs

5.0(936)

These are the meatballs you want to serve with spaghetti sauce — my mother Anne Marie Zappa’s is the one I’d use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.

by Kim Severson·published 2007-02-21

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ItalianDinner, Quick, Main Course

Servings

About 16 meatballs

Total time

20 min

Calories / serving

201 kcal

Ingredients (12)

serves

2 pounds ground beefground-beef
1 cup fresh bread crumbsbread-crumbs
1/2 cup finely grated Parmesanparmesan
1 heaping tablespoon chopped fresh basilbasil
1 heaping tablespoon chopped fresh parsleyparsley
1 teaspoon kosher saltsalt
1/2 teaspoon black pepperpepper
1/8 teaspoon ground cayenne pepperpepper
2 cloves garlic, mincedgarlic
2 eggsegg
3 tablespoons olive oilolive-oil
Spaghetti saucespaghetti

Instructions (3 steps)

01In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
02In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.

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Rich recipe — supports nutrition-aware planning.