One of the first cookbooks I had was Everyday Food from the Martha Stewart line of cooking magazines – the rosemary meatballs was one of my favorite. It’s fast and its tasty! Unfortunately, btowning and braising meatballs that contain egg doesn’t change the antigen enough for an egg-allergic person to consume it. Alas, this recipe was then placed on the back-burner for a while.
Then I was looking up baked meatballs and found that Alton Brown places them in mini-muffin tins – so convenient! (except for the dishwashing part). Soooo.. I gave it a whirl and it was quite successful! The baking in the mini-muffin tins gave it a nice crust on the outside and made the portion sizes appropriate.
I then dumped them into some jarred spaghetti sauce and braised them a little bit. Check out the browned meat – beautiful!
Baked Lemon-Rosemary Italian Meatballs (loosely adapted from Everyday Food)
- 8 oz sweet Italian pork sausage
- 8 oz ground beef
- 1 egg
- 1 1/2 cups panko
- 1 garlic clove, minced
- 1/2 tsp dried rosemary
- zest of a small lemon and approx 1 tbp lemon juice
- Preheat oven to 400 degrees
- Mix all ingredients in a medium bowl, place into mini-muffin pan, bake for 20 minutes,
(Then I heated up jarred spaghetti sauce, and put the meatballs in, covered, to braise for a little bit while I cooked pasta, and served it over spaghetti).