Rosemary Meatballs Recipe

Name: Rosemary Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
Pour in pasta sauce, cover and simmer until meatballs are cooked through, at least 8 - 10 minutes.
4
Serve over hot spaghetti.

1283

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces ground chuck, 8 ounces ground pork, 1 1/2 cups panko breadcrumbs, 1 large egg, lightly beaten, and more.

Yes, Rosemary Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Meatballs

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