Ranch Florentine Meatballs #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. Tasty pork and spinach meatballs that are also amazingly versatile: serve as party snacks with ranch dipping sauce, nestle in dinner rolls for sliders, or place on top of buttered pasta with extra parmesan cheese.

• Ready In: 30 mins
• Serves: 4
• Yields: 20 Meatballs

Ingredients

• 1  lb ground pork
• 10  ounces frozen spinach, thawed and squeezed dry
• 1  shallot, finely minced
• 1  garlic clove, zested
• 1  tablespoon  Hidden Valley Original Ranch Dips Mix
• 1  teaspoon ground black pepper
• 1⁄2 teaspoon salt
• 1⁄2 cup  breadcrumbs
• 1⁄2 cup parmesan cheese, grated
• 1  egg, lightly beaten
• 2  tablespoons olive oil

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
3. Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
4. 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.
5. Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.