Italian Meatballs

We have a go-to meal that the kids just love - ANY - form of spaghetti. I wanted something special to add some ooomph, so I decided to try some meatballs. Normally we just eat the pasta and sauce with bread, but sometimes meat is good too. These turned out awesome, hubby and kids raved over them, and I doubled the recipe so we froze a batch too. We even threw a few into the "Beef Stew" the second day 'round, when there was nothing but veggies left. They were a hit both times.


Italian Meatballs
adapted from The New York Times

Printable Recipe

Time 20 min.

2 lb ground meat of your choice
1 c fresh bread crumbs (I used day old sourbread)
1/2 c finely grated Parmesan
1 heaping tbsp chopped fresh basil
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp ground cayenne pepper
2 cloves garlic, minced
2eggs
3 tbsp olive oil

Combine all ingredients except olive oil in a large bowl. Mix lightly by hand. Roll meat between palms into balls about 2 inches in diameter. Do not roll too tightly.

Heat olive oil in a large heavy pot over medium-high heat. Add meatballs being careful not to overcrowd to ensure proper browning. Turn while cooking to brown on all sides. Remove to a platter as each batch is finished. Cool, cover and refrigerate or freeze until needed.

Yield: 16 meatballs