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ground pork Valley Parmesan cheese egg fresh chives lemon zest Italian-seasoned breadcrumbs crumbled gorgonzola Valley breadcrumbs grapeseed oil fresh spinach lemon slices
Viewed: 84 - Published at: 10 years agoIngredients
- 1 lb ground pork
- 2 tablespoons Hidden Valley Original Ranch Dips Mix
- 2 tablespoons grated parmesan cheese
- 1 large egg, beaten
- 2 tablespoons chopped fresh chives, plus more for garnish
- 2 teaspoons lemon zest
- 14 cup Italian seasoned breadcrumbs
- 2 tablespoons crumbled gorgonzola, divided
- 12 cup Hidden Valley Original Ranch Dressing
- 1 cup plain panko breadcrumbs
- 1 tablespoon grapeseed oil
- 2 cups fresh spinach
- 4 lemon slices (optional)
Method
- Preheat oven to 425.
- Mix with your hands the pork, the Hidden Valley Original Ranch Dips Mix, the Parmesan cheese, the egg, chives, lemon zest, and Italian bread crumbs.
- Form intro eight even-sized meatballs.
- Stuff the meatballs with half of the gorgonzola and seal around the cheese.
- Roll the meatballs in the Hidden Valley Original Ranch Dressing and the Panko breadcrumbs.
- Drizzle with grapeseed oil.
- Bake for 25 minutes.
- Note that grapeseed oil has a high smoke point.
- If your kitchen is not well-ventilated, you can substitute cooking spray and increase the cooking time by five minutes.
- To plate, pile 1/4 cup spinach on each plate.
- Top with two meatballs and serve with a lemon slice.
- Garnish with fresh chives (optional).
