Kim Severson’s Italian Meatballs

Notes

• Only lightly brown the meatballs, otherwise they’ll be too tough.

Yield

About 16 meatballs.

Ingredients

• 2 lbs ground beef
• 1 cup (120 g) fresh bread crumbs
• ½ cup (60 g) finely grated Parmesan
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1 tsp kosher salt
• ½ tsp black pepper
• ⅛ tsp ground cayenne pepper
• 2 cloves garlic, minced
• 2 eggs
• 3 tbsp olive oil
• One batch marinara sauce

Steps

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.
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.
3. Serve with marinara sauce.

Source

https://cooking.nytimes.com/recipes/11519-kim-seversons-italian-meatballs