Carb Smart Pork and Spinach Meatballs
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Carb Smart Pork and Spinach Meatballs

Carb Smart Pork and Spinach Meatballs

with Red Pepper Pesto, Roasted Veggies and Garlic Toast

Tender meatballs float in red pepper pesto with blistered tomatoes and zucchini. Make sure to sop up the sauce with buttery garlic toast.

Optional Spice
Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Pork

½ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)


56 g

Baby Spinach

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

113 g

Baby Tomatoes

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.1 tsp


0.13 tsp



Nutrition Values

Calories760 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate36 g
Sugar5 g
Dietary Fiber4 g
Protein34 g
Cholesterol125 mg
Sodium1780 mg
Trans Fat1 g
Potassium1000 mg
Calcium150 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Bowl
Parchment Paper
Large Non-Stick Pan
Measuring Cups


  • 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. 
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