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Nutrition Facts
Serving Size 1 (541g) Recipe makes 4 servings
Calories 991
Calories from Fat 475		(47%)
Amount Per Serving		%DV
	Total Fat 52.9g	81%
	Saturated Fat 17.1g	85%
	Monounsaturated Fat 23.1g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 249mg		83%
Sodium 1684mg		70%
Potassium 1843mg		52%
Total Carbohydrate 58.3g		19%
	Dietary Fiber 3.0g	12%
	Sugars 25.0g
Protein 66.5g		133%
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Rosemary Meatballs

Recipe #231811 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Snow Pea
Jun 1, 2007

Lemon zest, rosemary and panko breadcrumbs give a summery twist to meatballs. Add to your favorite pasta sauce and serve over spaghetti for a warm weather version of traditional hearty fare. From Everyday Food.

SERVES 4 (change servings and units)

Ingredients

8 ounces ground chuck
8 ounces ground pork
1 1/2 cups panko
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
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.