Under 30 Minutes

Rosemary Meatballs

We did side-by-side tastings with meatballs: one included panko and the other, regular breadcrumbs. The ones with panko were much lighter-and tastier!

  • Prep:
  • Total Time:
  • Servings: 4
Rosemary Meatballs

Source: Everyday Food, May 2007

Ingredients

  • 8 ounces ground beef chuck
  • 8 ounces ground pork
  • 1 1/2 cups panko
  • 1 large egg, lightly beaten
  • 1 garlic clove, minced
  • 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried, plus more for garnish (optional)
  • 1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 4 cups homemade or store-bought tomato sauce

Directions

  1. In a large bowl, 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. 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.

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

  3. 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 to 10 minutes. Serve meatballs and sauce, garnished with more rosemary, if desired.

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