Rosemary Meatballs

12 ingredients
4 steps

Ingredients

  • 8 ounces ground chuck
  • 8 ounces ground pork
  • 1 1/2 cups panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 garlic clove, minced
  • 1 teaspoon finely chopped fresh rosemary or 1/2 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. 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. 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. 3
    Pour in pasta sauce, cover and simmer until meatballs are cooked through, at least 8 - 10 minutes.
  4. 4
    Serve over hot spaghetti.

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