Rosemary Meatballs

1. 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.

2. 2

   Mix just until combined (do not overmix).

3. 3

   Using a level 1/4-cup measure for each, form mixture into 12 meatballs.

4. 4

   Note: Use a 1/4-cup measure per meatball to ensure uniform size.

5. 5

   For easy cleanup, place on a sheet of parchment or waxed paper.

6. 6

   Heat oil in a large skillet with a lid over medium-high.

7. 7

   Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.

8. 8

   Tilt skillet away from you, and pour in tomato sauce.

9. 9

   Bring sauce to a boil over medium-high; reduce heat to medium.

10. 10

    Cover, and simmer until meatballs are cooked through, 8 to 10 minutes.

11. 11

    Serve meatballs and sauce, garnished with more rosemary, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.