The combination of rosemary + parmesan in these meatballs is a great flavour combination. Switch up the traditional Italian meatball with this yummy version!
Since tomorrow is International Meatball Day (and we all know I love a theme), this weekend is Meatball Weekend! So I don’t know about you, but generally, when I think of meatballs I automatically think of spaghetti and tomato sauce - but full disclosure, that’s not my favourite way to eat them.
So while I was thinking about meatball flavours, I decided I wanted to switch things up a bit and do something new. I love the flavour of rosemary so of course, that is where my mind naturally went to. It is one of the herbs that I think pairs with so many things and I almost always have it on hand. There are a lot of herbs that are really good dried, but I think rosemary is far more superior fresh.
Now while these might not be a traditional Italian style meatball it does still require cheese, and parmesan is great because it adds the saltiness that every meatball needs. And speaking about what every meatball needs - sauce. This is a gravy-style sauce which is great served over egg noodles, mashed potatoes, or anything you love. So go ahead and indulge in meatballs this weekend!
prep time 15 minutes
cook time 45 minutes
total time 1 hour
1 lb ground pork
1/2 tbsp rosemary finely chopped
1/2 cup grated parmesan
4 cloves of garlic
1/2 tsp salt
1 tsp pepper
1 tbsp mustard
1/2 cup panko bread crumbs
1/2 red onion
1 tbsp butter
2 tbsp flour
2 cups beef stock
1/2 cup sour cream
1/2 tsp garlic salt
In a large bowl combine ground pork, rosemary, chopped garlic, salt, 1/2 tsp of pepper, mustard + panko. Form into 1-inch meatballs and set aside.
Preheat oven to 350. Heat a large oven-safe frying pan until very hot then add in meatballs and cook until each side is browned. Transfer the frying pan into the oven and bake for 25 minutes or until internal temperature of the meatballs reaches 165 degrees.
Carefully remove the meatballs from the pan and set aside. To the pan add butter and allow to melt over medium heat then add in onions and sauté for 3-4 minutes or until softened. Sprinkle in flour and allow to cook for 1 minute. Pour in the beef stock and whisk so that the flour is fully combined.
Using a wooden spoon stir being sure to scrape the bottom of the pan as you go. Once thickened whisk in sour cream, remaining 1/2 tsp pepper and garlic salt. Return the meatballs to the sauce then serve immediately.