Italian Meatballs with Rosemary
Fluffy meatballs with rosemary and Parmesan, infused with a touch of Tuscan aroma. A simple yet delightful recipe by Chef Giorgos Tsoulis.
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
Chef’s tip: Don’t let the oil get too hot — otherwise the meatballs may brown too quickly on the outside while staying raw inside.
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