Lemon-Rosemary Meatballs

These lemon-rosemary meatballs are a delicious twist on ordinary meatballs.
  • Share
  • Print
« Previous |  1 of 1  | Next »

Delicious with a baked potato, in beef stroganoff, served alongside a tossed salad and garlic bread, halved and melted with cheese on a panini, over pasta with alfredo sauce, or served with sauteed peppers and onions.

Work: 35 minutes

Total: 65 minutes

2 pounds ground beef

3 strips bacon, finely chopped

1 medium onion finely chopped

2 cloves garlic, minced

Zest of 1 lemon

1 tablespoon lemon juice

1 egg, beaten

1/3 cup plain breadcrumbs

2 tablespoons milk

2 tablespoons finely chopped rosemary

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Combine all ingredients and mix well. Roll meatballs and freeze or cook. Makes about 4 dozen.

Per 4 meatballs: 235 calories, 17g total fat, 6.5g sat fat, 289mg sodium, 4g carbs, 77mg chol, 15g protein, 0g fiber

Originally published on LHJ.com, February 2011.


Todays Daily Prize
Visit LHJ on Facebook

Latest updates from @LHJmagazine

Follow LHJ on Twitter
More Smart Savings
Want Free Stuff? Click Here for the best Deals, Discounts and Prizes.