KIM SEVERSONâ??S ITALIAN MEATBALLS
These are the meatballs you want to serve with spaghetti sauce â?? my mother Anne Marie Zappaâ??s is the one Iâ??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.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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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