ROSEMARY MEATBALLS
We did side-by-side tastings with meatballs: one included panko and the other, regular breadcrumbs. The ones with panko were much lighter -- and tastier!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- 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.
- Heat oil in a large skillet with a lid over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.
- 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.
PORK MEATBALLS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 20 to 25 meatballs, approximately
Number Of Ingredients 22
Steps:
- Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
- Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
PORK MEATBALLS
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.
Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
ROSEMARY PORK ROAST
What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.
Provided by Stacy B.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
- Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg
PORK MEATBALLS WITH ROSEMARY
Volumes have been written about ''new'' combinations of sauces and flavors for the delight of those who dine on pasta. We find this laudatory and have ourselves introduced ''new'' flavors for pasta. There are times, however, when we still have a slight craving for one or another of the basics, such as spaghetti with meatballs. These meatballs are easy to prepare and go well with the tomato sauce, the preparation of which we have also detailed. A bit of gustatory nostalgia never hurt anyone at the table.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the pork in a mixing bowl.
- Heat two tablespoons of the oil in a saucepan, and add the onion and garlic. Cook, stirring, until onion is wilted. Add the mushrooms and cook until they give up their liquid. Continue cooking until liquid evaporates.
- Add the mushroom mixture to the meat. Add the rosemary, salt and pepper to taste, bread crumbs, egg and pepper flakes. Blend well with the hands.
- Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
- Heat enough of the remaining oil in a skillet to reach a depth of about one-eighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
- Serve with cooked spaghetti.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 13 grams, Carbohydrate 92 grams, Fat 18 grams, Fiber 8 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 1147 milligrams, Sugar 12 grams, TransFat 0 grams
PORK WITH ROSEMARY POLENTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
- Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
- Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.
Nutrition Facts : Calories 509 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 112 milligrams, Sodium 922 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 44 grams
ROSEMARY SAUSAGE MEATBALLS
This recipe was created as an hors d'oeuvre for a friend's wedding and became an instant hit and family treasure. Enjoy! -Steve Hansen, Redmond, Washington
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small skillet, heat oil over medium heat; sauté garlic with curry powder until tender, 1-2 minutes. Cool slightly., In a bowl, combine egg, pimentos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly., Shape into 1-1/4-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until cooked through, 25-30 minutes. If desired, serve with pretzels.
Nutrition Facts :
ROSEMARY MEATBALLS
Lemon zest, rosemary and panko breadcrumbs give a summery twist to meatballs. Add to your favorite pasta sauce and serve over spaghetti for a warm weather version of traditional hearty fare. From Everyday Food.
Provided by Snow Pea
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest & juice, 1/2 t coarse salt and 1/4 t pepper. Mix just until combined (do not overmix). Using a level 1/4 C measure for each, form mixture into 12 meatballs.
- Heat oil in large, heavy skillet over medium high heat. Add meatballs; cook, turning occasionally, until browned, 10 - 12 minutes. Carefully drain any grease.
- Pour in pasta sauce, cover and simmer until meatballs are cooked through, at least 8 - 10 minutes.
- Serve over hot spaghetti.
Nutrition Facts : Calories 712.8, Fat 35.4, SaturatedFat 11.5, Cholesterol 131.7, Sodium 1432.4, Carbohydrate 65.4, Fiber 8.7, Sugar 25.4, Protein 31.1
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