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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
8 ounces ground chuck |
8 ounces ground pork |
1 1/2 cups panko breadcrumbs |
1 large egg, lightly beaten |
1 garlic clove, minced |
1/2 teaspoon dried rosemary, plus more for garnish (optional) |
1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice |
coarse salt and pepper |
1 tablespoon olive oil |
4 cups tomato sauce |
Directions:
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. Mix just until combined (do not overmix). Using a level 1/4-cup measure for each, form mixture into 12 meatballs. Note: Use a 1/4-cup measure per meatball to ensure uniform size. For easy cleanup, place on a sheet of parchment or waxed paper.
2. Heat oil in a large skillet with a lid over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.
3. Tilt skillet away from you, and 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, garnished with more rosemary, if desired.
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