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Rosemary Meatballs

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READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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