Carb Smart Pork and Spinach Meatballs
with Red Pepper Pesto, Roasted Veggies and Garlic Toast- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Soy
- Sulphites
- May contain traces of allergens
- Fish
- Egg
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Sesame
- Walnuts
- Oats
- Rye
- Milk
- Wheat
Tender meatballs float in red pepper pesto with blistered tomatoes and zucchini. Make sure to sop up the sauce with buttery garlic toast. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
250 g
Ground Pork
½ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Soy, Sulphites, Fish, Egg, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Zucchini
56 g
Baby Spinach
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Soy, Triticale, Sesame, Walnuts, Oats, Rye)
113 g
Baby Tomatoes
4 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Peanuts, Triticale, Mustard, Tree nuts, Sesame, Milk, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.1 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Prick tomatoes with fork.
- Roughly chop spinach, then finely chop only 1 tbsp (2 tbsp).
- Cut zucchini into1/4-inch quarter-moons.
- Halve ciabatta. Arrange on an unlined baking sheet, cut-side up.
- Spread 2 tbsp (4 tbsp) butter on rolls. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Set aside.
- Add pork, finely chopped spinach, Italian breadcrumbs and 1/2 tsp (1 tsp) garlic salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on parchment-lined baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and baby tomatoes. Cook, stirring occasionally, until tomatoes are blistered and zucchini is tender, 4-5 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Season with salt and pepper.
- Add red pepper pesto, 1/4 cup (1/2 cup) water and roughly chopped spinach. Cook, stirring often, until spinach is wilted, 1-2 min.
- Remove the pan from heat.
- Toast rolls in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on buns so they don't burn.)
- Add meatballs to the pan with sauce, then toss to combine.
- Cut ciabatta into points.
- Divide veggies, meatballs and ciabatta between plates.
- Sprinkle feta over top.
