Rosemary Meatballs

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 8 ounces ground chuck
• 8 ounces ground lamb
• 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

Recipe

• 1 in a large bowl, combine beef, lamb, 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.