Ranch Florentine Meatballs #RSC
photo by pamelavachon
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
20 Meatballs
- Serves:
- 4
ingredients
- 453.59 g ground pork
- 283.49 g frozen spinach, thawed and squeezed dry
- 1 shallot, finely minced
- 1 garlic clove, zested
- 14.79 ml Hidden Valley Original Ranch Dips Mix
- 4.92 ml ground black pepper
- 2.46 ml salt
- 118.29 ml breadcrumbs
- 118.29 ml parmesan cheese, grated
- 1 egg, lightly beaten
- 29.58 ml olive oil
directions
- Preheat oven to 350 degrees.
- In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
- Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
- Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
- Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.
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