Rosemary Meatballs

1. Peel and halve the onion. Process in a food processor with the rosemary leaves until finely chopped. Add to the bowl the beef, bread, eggs, salt and pepper, and process until well-combined.

2. Shape meat into marble-size meatballs by rolling between flattened hands.

3. In a large skillet over medium-high heat, heat olive oil. Add garlic and cook until fragrant, about 2 minutes. Add meatballs, leaving ½ inch between each meatballs so they don’t stick to one another. Sear for about 5 minutes, lightly shaking the skillet regularly so the meatballs are brown on all sides. Lower heat and cover, cook for about 10 minutes, until cooked through. Serve immediately or let cool and keep refrigerated.

Recipe from Vie Pratique – Gourmand, August 2012.