Napa Meatballs With Gorgonzola on Greens #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. This is a heavy appetizer that eats like a meal, and the grapeseed oil reminds me of my visits to Napa Valley. It’s perfect for a late night supper or a cocktail party. Pork meatballs, perfectly seasoned, stuffed with gorgonzola cheese, rolled in Hidden Valley Ranch Dressing and Panko bread crumbs and baked to perfection. The meatballs are served on a bed of fresh spinach and topped with gorgonzola cheese crumbles, olive oil, and served with a slice of lemon.

• Ready In: 35 mins
• Serves: 4
• Yields: 8 meatballs

Ingredients

• 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
• 1⁄4 cup  Italian seasoned breadcrumbs
• 2  tablespoons  crumbled gorgonzola, divided
• 1⁄2 cup  Hidden Valley® Original Ranch® Dressing
• 1  cup  plain panko breadcrumbs
• 1  tablespoon  grapeseed oil
• 2  cups fresh spinach
• 4  lemon slices (optional)

Directions

1. Preheat oven to 425.
2. 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.
3. Stuff the meatballs with half of the gorgonzola and seal around the cheese.
4. Roll the meatballs in the Hidden Valley® Original Ranch® Dressing and the Panko breadcrumbs.
5. 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.
6. 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).