Lemon Rosemary Meatballs-Yes, you read that right

15 Jan

Today, a leisurely and frigid Sunday, Scott and I decided to cook up a bunch of homemade food to eat during the week (this is the middle of January after all,  and resolutions for 2012 i.e. eat better, spend less etc are going strong!) While delicious, the result was a rather random cornucopia of dishes, however the main goal is  that  they save well and (hopefully) improve in flavour with time!

Accomplished: big pot of quinoa (me), curried carrot coconut soup (him), butter chicken with yogurt (me), two containers of hummus (him), yogurt dill  salad dressing (me), vegetarian chili (him) and rosemary lemon meatballs (me).

I made a whole whack of these meatballs (makes 30) to put in sauces, sandwiches and the freezer. Since I had a bunch of fresh rosemary sitting around, I decided to research meatball recipes that included it. I came across one from Martha Stewart that I doctored a bit (hers called for a mix of beef and pork).

bowl of ingredients

  • 2 lbs lean ground beef
  • 1 1/2 cups Panko crumbs
  • 2 eggs
  • 2 cloves minced garlic
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • course ground salt and pepper
  • 2 tablespoons olive oil
Lightly roll and bake on sheet at 350 for 20 minutes or so.

The end result was great. Martha swears that panko creates lighter meatballs than breadcrumbs and I may have to agree. The lemon was the most interesting change, and turned out to be quite subtle, yet fresh.

Snacking the entire length of the afternoon, we ate 3 each and called it a day


2 Responses to “Lemon Rosemary Meatballs-Yes, you read that right”

  1. Momma January 15, 2012 at 9:27 pm #

    That sounds really lovely!
    Now you HAVE to invite us for dinner!

    Mum xxxxx

  2. Melanie Gyles January 17, 2012 at 2:55 am #

    Super yummy and nice photos to inspire us! keep them coming!

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