Ranch Florentine Meatballs #Rsc

• 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

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.

ground pork, frozen spinach, shallot, garlic, valley, ground black pepper, salt, breadcrumbs, parmesan cheese, egg, olive oil

Taken from www.food.com/recipe/ranch-florentine-meatballs-rsc-494926 (may not work)