Ingredients Jump to Instructions ↓

  1. 8 Oz. ground beef (85%) 8 Oz. ground pork 1 1/2 cups panko 1 large egg , lightly beaten 3 garlic cloves, minced 1 tsp finely chopped fresh rosemary , or 1/2 tsp dried rosemary 1 lemon 's worth of lemon zest and juice 1/2 cup of grated Parmesan Handful of chopped fresh flat-leaf parsley Course salt (kosher) and ground pepper 1-tablespoon olive oil 1 jar (4 cups) homemade or store bought tomato sauce

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest, ½ lemon’s worth of juice, ½ tsp salt, ¼ tsp pepper, chopped parsley, and Parmesan. Mix until combined, but do not over mix. Form mixture into meatballs, about the size of golf balls is great. Heat oil in a large skillet with a lid over medium high. You want the skillet hot, but not smoking. Add meatballs. Cook, turning occasionally until browned, about 10 minutes. Squeeze the other half of the lemon’s juice lightly over the meatballs. This step is optional, but delicious. Pour in tomato sauce. You may want to save some sauce for topping your final dish, especially if served with spaghetti. Bring sauce to a boil. Reduce heat to medium and cover. Simmer until meatballs are cooked through, about 10 minutes. Garnish with rosemary if desired. Serve over spaghetti, or turn into a delicious sandwich. Enjoy!


Send feedback