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.
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 Information
Nutritional analysis per serving (16 servings)
216 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 65 milligrams cholesterol; 289 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 16 meatballs
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.
20 minutes
Dining and Cooking