Rosemary Meatballs

Snow Pea's Note:

Lemon zest, rosemary and panko breadcrumbs give a summery twist to meatballs. Add to your favorite pasta sauce and serve over spaghetti for a warm weather version of traditional hearty fare. From Everyday Food.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 8 ounces ground chuck
• 8 ounces ground pork
• 1 ½ cups panko
• 1 large egg , lightly beaten
• 1 garlic clove , minced
• 1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried rosemary
• 1 tablespoon lemon zest , plus
• 1 tablespoon fresh lemon juice
• coarse salt and pepper
• 1 tablespoon olive oil
• 4 cups good quality pasta sauce
• hot cooked spaghetti

Directions:

1. In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest & juice, 1/2 t coarse salt and 1/4 t pepper. Mix just until combined (do not overmix). Using a level 1/4 C measure for each, form mixture into 12 meatballs.
2. Heat oil in large, heavy skillet over medium high heat. Add meatballs; cook, turning occasionally, until browned, 10 - 12 minutes. Carefully drain any grease.
3. Pour in pasta sauce, cover and simmer until meatballs are cooked through, at least 8 - 10 minutes.
4. Serve over hot spaghetti.