Rosemary Beef Meatballs With Tomato Sauce

Rosemary Beef Meatball With Tomato Sauce, mc2creativeliving.com

Rosemary Beef Meatball With Tomato Sauce

There is a ton of meatball recipes out there, and if your are like me, there is not one meatball I’ve ever tried that I did not like.  I wanted to once again make good use of my herbs from my garden, and to tell you the truth, right now I’m a little obsessed with my rosemary.

Rosemary Beef Meatball With Tomato Sauce, mc2creativeliving.com

So I had to include this awesome herb in those meatballs. I normally use breadcrumbs or sometimes a slice of bread, soaked in milk, when I prepare meatballs, but this time I wanted to try panko bread crumbs. (Ok, the truth? I was out of milk and the only breadcrumbs left in my pantry were panko )


Rosemary Beef Meatball With Tomato Sauce, mc2creativeliving.com

Panko is a Japanese style bread crumb with an exceptionally crisp and airy texture. Well, after using it, I think I will always use panko bread crumbs for my meatballs. The texture of the meatballs were just perfect!

Rosemary Beef Meatball With Tomato Sauce, mc2creativeliving.com

Rosemary has a tea like aroma and a mild pine flavour. One of my favourite combinations in terms of flavour is rosemary and lemon (see this awesome rice dish of mine using fresh rosemary and lemon). So I wanted to somehow incorporate these two ingredients in the meatballs. The blend of flavours of the meatballs and the freshness of the tomato sauce is simply divine. Serve these meatballs over a bowl of pasta, or as is with a side dish of veggies or mashed potatoes.

Rosemary Beef Meatball With Tomato Sauce, mc2creativeliving.com

Rosemary Beef Meatballs With Tomato Sauce
 
Author:
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
 
Ingredients
  • For the meatballs:
  • 1-1/2 pound of ground beef
  • 1-1/2 cup of panko breadcrumbs
  • 1 clove of garlic (minced)
  • 2 tbsp of fresh rosemary (chopped)
  • 1 tsp of lemon zest
  • 2 tbsp of lemon juice
  • 1 tbsp of fresh parsley (chopped)
  • 1 egg
  • Salt and pepper to taste
  • 1 tbsp of olive oil
  • For the sauce:
  • 1 tbsp of olive oil
  • 1 small onion (diced)
  • 1 can of 28oz tomatoes (diced)
  • 1/2 cup chicken broth
  • 3 tbsp of red wine
  • 3 tbsp of tomato paste
  • 2 good pinch of sugar
  • 1 tsp fresh parsley
  • Salt and pepper to taste
Directions
  1. For the meatballs:
  2. Mix all the ingredients (except for the olive oil) in a bowl using your hands.
  3. Measure 1/4 cup of the meat mixture rolling into balls (you will have 12 meatballs in total).
  4. In a large skillet heat up the of olive and brown the meatballs on each side (reserve on a plate).
  5. For the sauce:
  6. In the same skillet, heat up 1 tbsp of olive oil.
  7. Add in the onion and cook for 5 minutes.
  8. Add in the tomato paste, cook for one minute.
  9. Add in the diced tomatoes, red wine and chicken broth.
  10. Bring to a gentle boil.
  11. Add in the sugar and parsley.
  12. Salt and pepper to taste.
  13. Return the meatballs into the sauce, cover and simmer for 45 minutes to 1 hour.