Recipe: Rosemary Meatballs (using panko)

ROSEMARY MEATBALLS

"We did side-by-side tastings with meatballs: one included panko and the other, regular bread crumbs. The ones with panko were much lighter and tastier!"

8 ounces ground beef chuck
8 ounces ground pork
1 1/2 cups panko*
1 large egg, lightly beaten
1 garlic clove, minced
1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried (plus more for garnish, if desired)
1 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
4 cups tomato sauce (homemade or store-bought)

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.

Heat the oil in a large skillet with a lid over medium-high heat. Add the 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 heat. 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.

*Panko is a Japanese riff on bread crumbs. The Japanese crumbs, which have been around for centuries, are lighter and larger than typical Western ones. Panko fries up crisp and makes an airy, crunchy coating for meats, fish or poultry. Look for it in bags or boxes in Asian markets and in the Asian-foods section of supermarkets.

Makes 4 servings
Source: Sandra Rose Gluck to Everyday Food, June 4, 2007