Lemon-Rosemary Meatballs

These lemon-rosemary meatballs are a delicious twist on ordinary meatballs.
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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.

 

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