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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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 |
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.
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