Kim Severson’s Italian Meatballs
Updated May 4, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ground beef
- 1cup fresh bread crumbs
- ½cup finely grated Parmesan
- 1heaping tablespoon chopped fresh basil
- 1heaping tablespoon chopped fresh parsley
- 1teaspoon kosher salt
- ½teaspoon black pepper
- ⅛teaspoon ground cayenne pepper
- 2cloves garlic, minced
- 2eggs
- 3tablespoons olive oil
- Spaghetti sauce
Nutritional analysis per serving (16 servings)
201 calories; 16 grams fat; 6 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 170 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 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.
- Step 2
In 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.
- Step 3
Serve with spaghetti sauce.
Private Notes
Comments
I usually put mine on a well-oiled sheet pan and bake for 10-15 minutes at 350. They set up well and don't fall apart in the pan when I brown them. Then they finish cooking in the sauce!
While you are making fresh bread crumbs, you can mince the torn herbs, sliced garlic and coarsely grated cheese at the same time. I used a mini processor, with two batches. A bit of a time saver.
I do what the people at Rao's Restaurant suggested. I stir small amounts (teaspoonfuls) of tepid water into your mix before you shape the balls. A fantastic trick for the most tender meatballs.
We used all beef, only cilantro because we had no parsley, formed balls and placed in a baking dish with 3 inch sides, covered with store bought tomato sauce and baked at 375 in a convection oven for approx 25 min until the internal temp was 165. These were easy to make, easy clean up, and absolutely the best meatballs ever! Love the cayenne!
Amazing!!! 80/20 beef. Crushed red pepper vs cayenne. Mixed all w handle of wooden spoon then to fridge for couple of hours. Took out milk ~3/4c mixed w same handle. Gently browned in skillet w EVOO to sheet pan 350 oven X 30-40 mins then added to warmed red sauce. So tender and good!!!
Right, so I’ve been cooking this for years with several revisions. I use a pack of wagyu ground beef from Costco. Just to adjust the ratio for using a whole package - increase everything 50%. (The recipe calls for 2lbs, and those standard bricks are 3lbs) The breadcrumbs - I add in milk and let that soak up before mixing. I add 3/4 of a cup of whole milk and let that sit while I gather the other ingredients. Few minutes, not long. The eggs - I swap 1 cup of Greek yogurt. Eggs hurt my tummy and it binds with a little tang. Fage 5% if you got it. Skillet - No. Maybe I’m not soft enough with the touch, but every time I’ve ever tried to cook them in the skillet they have fallen apart. Instead, I cook them on a paper liner inside of an air fryer at 350° for 20 minutes. Halfway get tongs and flip them over. Also, very critical to have that “soft hand” mixing. But wow.
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