Rosemary Meatballs
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.
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INGREDIENTS
Nutrition- 8ounces ground chuck
- 8ounces ground pork
- 1 1⁄2cups panko breadcrumbs
- 1
- 1
- 1
- 1
- 1tablespoon fresh lemon juice
- coarse salt and pepper
- 1tablespoon olive oil
- 4cups good quality pasta sauce
- hot cooked spaghetti
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DIRECTIONS
- 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.
- Heat oil in large, heavy skillet over medium high heat. Add meatballs; cook, turning occasionally, until browned, 10 - 12 minutes. Carefully drain any grease.
- Pour in pasta sauce, cover and simmer until meatballs are cooked through, at least 8 - 10 minutes.
- Serve over hot spaghetti.
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