Kim Severson’s Italian Meatballs

By Kim Severson

Updated May 3, 2021

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(943)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 16 meatballs

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 63 milligrams cholesterol; 201 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 1 gram trans fat; 170 milligrams sodium; 12 grams protein

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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. Step 3

    Serve with spaghetti sauce.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
943 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Suzanna

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!

Lisa Conn

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.

T.M. Bennett

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.

Theodore

Went heavy on egg and tossed in some goat yogurt … fantabulous.

Heidi

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!

Rachel

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!!!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.