Kim Seversons Italian Meatballs Recipes

KIM SEVERSON'S ITALIAN MEATBALLS

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.

KIM'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375 degrees F.
• Soak 2 slices of bread in 1/4 cup milk for 10 minutes.
• Don't squeeze out the milk, as adding the milk and bread to the meat mixture will make the meatballs very tender.
• Add all other ingredients to the wet bread and milk and mix well with hands.
• Roll meat into balls (about the size of a golf ball) and place on a cookie sheet.
• Bake in preheated oven for about 35-40 minutes or until meat is done.
• Add to spaghetti sauce and let simmer in sauce for at leat 30 minutes before serving.

ZAPPA FAMILY SPAGHETTI SAUCE

Steps:

• Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
• Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
• About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.

BITOKS OF BEEF

Steps:

• Put the beef in a mixing bowl.
• Heat 1 tablespoon of the butter in a small saucepan and add 3/4 cup of the onions. Cook, stirring often, about 3 minutes without browning. Let cool.
• Combine the cooked onions, 1 cup of the bread crumbs, egg and milk and add to the beef. Add salt and pepper and blend well with the hands.
• Divide the mixture into 8 portions of more or less equal weight. Shape each portion into a ball. Flatten each ball into a patty and coat each with remaining bread crumbs.
• Heat the oil in a heavy skillet large enough to hold all the rounds in one layer. Cook until well browned on one side, about 3 minutes. Turn and cook about 3 minutes on the second side. Transfer bitoks to a warm platter.
• Heat a smaller skillet and add the remaining 1 tablespoon of butter.
• Add the remaining 1/4 cup chopped onions and cook until wilted. Add the paprika and stir. Add the vinegar and beef broth. Bring to a boil. Add the heavy cream and sour cream, stirring. Cook about 1 minute or less. There should be about 3/4 cup of sauce. Pour over the bitoks and dot the center of each with 1/2 teaspoon parsley. Serve immediately.