Rosemary Meatballs

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   1.

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   Peel and halve the onion.

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   Process in a food processor with the rosemary leaves until finely chopped.

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   Add to the bowl the beef, bread, eggs, salt and pepper, and process until well-combined.

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   2.

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   Shape meat into marble-size meatballs by rolling between flattened hands.

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   3.

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   In a large skillet over medium-high heat, heat olive oil.

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   Add garlic and cook until fragrant, about 2 minutes.

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    Add meatballs, leaving 1/2 inch between each meatballs so they dont stick to one another.

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    Sear for about 5 minutes, lightly shaking the skillet regularly so the meatballs are brown on all sides.

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    Lower heat and cover, cook for about 10 minutes, until cooked through.

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    Serve immediately or let cool and keep refrigerated.

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    Recipe from Vie Pratique Gourmand, August 2012.

* Per serving · 4 servings · Values may vary.

No additional tips available.