Panko bread crumbs give these beef-and-pork meatballs a lighter texture than those made with regular bread crumbs. Serve over spaghetti, if you wish, or in a small loaf of soft Italian bread for meatball sandwiches.

　　

Ingredients

serves 4

　　8 ounces ground beef chuck

　　8 ounces ground pork

　　1 1/2 cups panko (Japanese bread crumbs)

　　1 large egg, lightly beaten

　　1 garlic clove, minced

　　1 teaspoon fresh rosemary leaves, finely chopped (or 1/2 teaspoon dried), plus more leaves for garnish (optional)

　　1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

　　Coarse salt and freshly ground pepper

　　1 tablespoon olive oil

　　4 cups Basic Tomato Sauce (page 364) or store-bought tomato sauce

　　

Step 1

In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands just until combined (do not overmix). Divide mixture into 12 equal parts (with a 1/4-cup measuring cup, if desired); shape into meatballs.

　　

Step 2

Heat oil in a large skillet over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.

　　

Step 3

Tilt skillet away from you; pour in tomato sauce. Bring to a boil over medium-high heat; reduce heat to medium. Cover; simmer until meatballs are cooked through, 8 to 10 minutes. Serve, garnished with additional rosemary leaves, if desired.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.