Italian Meatballs with Rosemary
These Italian meatballs with rosemary are fluffy, flavorful, and ready in no time. With just 10 minutes of prep, you combine beef, pork, Parmesan, and fresh rosemary into perfectly seasoned meatballs that are lightly fried until golden. The rosemary sprig garnish adds a rustic, aromatic touch that makes them as beautiful as they are delicious.
Best of all, they’re done within an hour from start to finish, making them an easy choice for both weeknight dinners and casual gatherings. Serve them hot with pasta, rice, or a simple tomato sauce for a hearty Italian-inspired meal that everyone will love.
Enjoy!
Italian Meatballs with Rosemary
Ingredients
- 500 g ground beef
- 500 g ground pork
- 150 g grated Parmesan cheese
- 100 g breadcrumbs
- 2 medium eggs
- 1 onion finely chopped
- 1 clove of garlic minced
- 1 tbsp rosemary finely chopped
- 70 ml whole milk
- salt and pepper to taste
- olive oil
- flour for dusting
- rosemary sprigs for garnish
Instructions
- In a large bowl, combine the ground meat, breadcrumbs, onion, garlic, eggs, Parmesan, chopped rosemary, milk, salt, and pepper. Mix everything thoroughly using your hands while wearing disposable gloves.
- Once the mixture is ready, shape it into balls of about 35-40 grams (1 – 1½ oz), dust them lightly with flour, and stick a sprig of rosemary into each one.
- Next, heat a deep frying pan or pot over medium-high heat, add some olive oil, and let it heat up before frying the meatballs.Fry until golden brown and cooked through, about 6–8 minutes.
- Once cooked, remove the meatballs from the pan using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil.
- Serve the meatballs hot, with pasta, rice, and/or homemade tomato sauce.
Notes
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