Rosemary Meatballs - cooking recipe

Ingredients

8 ounces ground chuck
8 ounces ground pork
1 1/2 cups panko breadcrumbs
1 large egg, lightly beaten
1 garlic clove, minced
1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 tablespoon lemon zest, plus
1 tablespoon fresh lemon juice
coarse salt and pepper
1 tablespoon olive oil
4 cups good quality pasta sauce
hot cooked spaghetti

Preparation

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.