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.
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.