Napa Meatballs With Gorgonzola on Greens #RSC |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
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. 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).
|
|