Rosemary Meatballs


In a large bowl (or KitchenAid), combine beef, pork, panko, egg, garlic, rosemary, lemon zest and juice, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix just until combined (do not overmix). Using a level 1/4-cup measure for each, form mixture into 12 meatballs.

Heat oil in a large skillet with a lid over medium-high. Add meatballs; cook, turning occasionally, until browned. 10-12 minutes.

Tilt skillet away from you and pour in tomato sauce. Bring sauce to a boil over medium-high; reduce heat to medium. Cover and simmer until meatballs are cooked through, 8-10 minutes. Serve meatballs and sauce, garnished with more rosemary if desired.

Servings: 4
Time to Prepare: Prep: 20 minutes Total: 30

Submitted By: Dellaina/D2L
Original Source: Everyday Food

Their note: Use a 1/4-cup measure per meatball to ensure uniform size. For easy cleanup, place on a sheet of parchment or waxed paper.

My note: Don't skip the panko (cheap in the Oriental section at the grocery) or the lemon zest. Or the sausage, for that matter. They make these meatballs so summery and light! Not at all heavy winter food.

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