Rosemary Meatballs Recipes

Steps:

• Preheat air fryer to 400°. In a small skillet, heat oil over medium heat; saute garlic with curry powder until tender, 1-2 minutes. Cool slightly., In a bowl, combine egg, pimientos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly., Shape into 1-1/4-in. balls. Place in a single layer on tray in air-fryer basket; cook until lightly browned and cooked through, 7-10 minutes. If desired, serve with pretzels.

Steps:

• In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving. , For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.

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.

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.

Steps:

• Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned. Remove from the pan.
• Tip the onions into the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
• Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has thickened and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.