Because Rice Kernel yanked a bit too much rosemary from the backyard…. meaty and flavorful, these are versatile as an appetizer or sauteed in tomato sauce and served over pasta.
Panko Rosemary Meatballs
8 ounces ground beef
8 ounces ground pork (or all beef)
1 cups panko
1 large egg, lightly beaten
1 garlic clove, minced
1/3 cup frozen chopped spinach, squeezed dry
1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice
Coarse salt and ground pepper
1 tablespoon olive oil
4 cups homemade or store-bought tomato sauce (if using)
- In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest and juice, spinach, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix just until combined (do not overmix).
- Using a 1/4-cup measure for each, form mixture into 12 meatballs.
- Heat oil in a large skillet with a lid over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.
- If using sauce: 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 over pasta.