Tuscan Meatballs With Green Godess Sauce #RSC

Submitted by russkoolchef

"Ready, Set, Cook! Hidden Valley Contest Entry. Flavorfull Italian inspired meatballs I came up with when we had family over for dinner. My step brother is native to italy and I inpressed him with my recipe."

 

• Ready In: 1hr
• Ingredients: 20
• Yields: 2 meatballs per plate
• Serves: 4

ingredients

• 2 lbs ground pork
• 1⁄4 cup shallot, minced
• 1⁄4 cup breadcrumbs, plus
• 2 tablespoons breadcrumbs
• 2 whole eggs
• 1 tablespoon stone ground mustard
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 1⁄4 teaspoon kosher salt, plus
• 1⁄8 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper, plus
• 1⁄8 teaspoon ground black pepper
• chives, diced plus
• 2 tablespoons chives
• 2 tablespoons Hidden Valley® Original Ranch® Light Dressing, plus
• 1⁄2 cup Hidden Valley® Original Ranch® Light Dressing
• 1 1⁄2 tablespoons olive oil
• 2 cups spinach
• 1⁄4 cup Greek yogurt
• 2 tablespoons lemon juice

directions

1. Preheat your oven to 350 degrees. For the meatball mixture grease a nonstick sheet pan. In a bowl combine the pork, shallot, .25 cup bread crumb, egg, mustard, oregano, granulated onion, .25 teaspoon salt, .25 teaspoon pepper and .5 cup chives and 2 tablespoon of hidden valley original ranch light, form the meatballs into 3.5 ounce balls and place on greased sheet pan, you should have 8 meatballs. Cook in oven for 15 minutes, in a bowl mix the olive oil, 2 tablespoon of the breadcrumbs and 2 tablespoon of the chives, top the meatballs with this mixture and return to oven to cook until internal temperature reaches 150 degrees, around 15 more minutes.
2. For the sauce using your blender combine the .5 cup hidden valley ranch light dressing, greek yogurt, lemon juice, basil and spinach, puree until very smooth, add .1/8th teaspoon of salt and a 1/8th teaspoon of black pepper.
3. Divide sauce on four plates and top with 2 meatballs per plate. Enjoy.