Pork, Pesto, and Spinach Meatballs with Romesco Sauce
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Appetizers
Serves: 24
Ingredients
  • 2 pounds ground pork
  • 1 medium onion, finely minced
  • ½ cup grated ParmigianoReggiano cheese
  • 2 large eggs, lightly beaten
  • ½ to 1 cup chopped cooked spinach
  • 2 tablespoons pesto sauce
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ to 1 cup bread crumbs
  • Romesco Sauce, for dipping
Instructions
  1. Combine pork, onion, and cheese with a fork, then use a fork to stir in the eggs, spinach, pesto, salt and pepper so that the ingredients are evenly mixed. Add enough bread crumbs so that the meat barely holds together and stir in with the fork.
  2. Use a small ice cream scoop to portion meatballs onto a baking sheet lined with a nonstick baking mat. Bake at 350 degrees until cooked through and browned, about 15-20 minutes. Drain off fat and drain meatballs on paper towels briefly before serving with Romesco Sauce for dipping.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/12/pork-pesto-and-spinach-meatballs-with-romesco-sauce/