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28 April, 2019

Rosemary meatballs

Posted in : Appetisers, Low-carb, Main Dish on by : Maya
Tags: , , ,


This simple recipe will make your house smell amazing. Roasted rosemary spreads this Christmas like aroma and tastes surprisingly good and crunchy as well.

Rosemary meatballs

Category: appetiser, main dish, entreee

Servings:  6 people

Rosemary meatballs

Meatballs on rosemary sticks


  • 1 kg minced meat. I like to use 600g beef and 400g veal. Overall the meat should have at least 20% fat, if it has less you can add some extra fat (more olive oil or duck fat for example)
  • a dozen fresh rosemary twigs
  • 2 eggs
  • 1 onion, very finely chopped
  • 2 table spoons breadcrumbs or a slice of old bread
  • 2 table spoons milk
  • 1 table spoon mustard
  • 3 table spoons olive oil
  • salt, pepper, sweet paprika
  • spicy tomato sauce for serving


  1. Place the breadcrumbs or bread in a large bowl and pour the milk. Let is rest for half an hour.
  2. Add the meat, eggs, 2 table spoons olive oil, 1 twig finely chopped rosemary, onion, spices, mustard.
  3. Using your hands bring to uniform consistency.
  4. Form into meatballs and place or a baking grill.
  5. Stick remaining rosemary into the meatballs.
  6. Spray the rosemary with remaining olive oil (you can use a kitchen brush as well).
  7. Bake at 180 °C for around 25 minutes. The thermometer should show around 70°C of internal temperature.
  8. Serve on spicy tomato sauce.
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Rosemary meatballs before baking
Rosemary meatball

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