Very simple and quick rosemary meatballs with aromas (like rosemary, for instance) to make them special. We all know the benefits of this very simple aromatic herb, which is often found spontaneously in gardens and vegetable patches, with its unmistakable fragrance and unique flavor. Even just preparing aromatic oil, the fragrance spreads throughout the house. At the end of summer, I usually prepare rosemary-flavored salt as well; I’ll add the recipe for you, you absolutely have to make it, it’s easy and lasts a long time, even more than a year. Making rosemary meatballs, you’ll realize how good, quick, and easy they are to prepare.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 520.86 (Kcal)
- Carbohydrates 19.35 (g) of which sugars 2.29 (g)
- Proteins 32.43 (g)
- Fat 34.72 (g) of which saturated 9.98 (g)of which unsaturated 10.11 (g)
- Fibers 1.44 (g)
- Sodium 1,201.05 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz ground beef
- 1 egg
- 1/2 cup breadcrumbs
- 3 sprigs rosemary
- 1 carrot
- 1 teaspoon salt
- 1 teaspoon chopped parsley
- 1 espresso cup milk
- to taste pepper
- 2 tbsps extra virgin olive oil
Tools
- Bowl
- Baking Sheet
- Cutting Board
Steps
First, clean the carrot and cut it into very thin julienne. Finely chop the parsley and one of the three rosemary sprigs, and combine everything in a bowl with the meat and breadcrumbs, salt and pepper, the egg, and the milk. Mix everything together, form small spheres, and place them on the baking sheet. Drizzle with olive oil, add a pinch of salt, and the remaining rosemary, the two sprigs. Bake at 375°F for 20 minutes. Serve the rosemary meatballs with a fresh salad or with roasted potatoes.
About Rosemary
It’s undoubtedly common knowledge that fresh herbs have a unique and irreplaceable taste and aroma, so I always recommend fresh herbs and aromas in the kitchen for dishes.
