Kim Severson’s Italian Meatballs
  KIM SEVERSON  Time20 minutes  YieldAbout 16 meatballs
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Evan Sung for The New York Times

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.

Featured in: A Grandchild Of Italy Cracks The Spaghetti Code.

Beef, Italian
Cooked 
INGREDIENTS
2 pounds ground beef
1 cup fresh bread crumbs
½ cup finely grated Parmesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil
Spaghetti sauce
Nutritional Information
PREPARATION
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.
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.
Serve with spaghetti sauce.
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