Napa Meatballs With Gorgonzola on Greens #RSC

• 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
• 14 cup Italian seasoned breadcrumbs
• 2 tablespoons crumbled gorgonzola, divided
• 12 cup Hidden Valley Original Ranch Dressing
• 1 cup plain panko breadcrumbs
• 1 tablespoon grapeseed oil
• 2 cups fresh spinach
• 4 lemon slices (optional)

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.
3. Form intro eight even-sized meatballs.
4. Stuff the meatballs with half of the gorgonzola and seal around the cheese.
5. Roll the meatballs in the Hidden Valley Original Ranch Dressing and the Panko breadcrumbs.
6. Drizzle with grapeseed oil.
7. Bake for 25 minutes.
8. Note that grapeseed oil has a high smoke point.
9. If your kitchen is not well-ventilated, you can substitute cooking spray and increase the cooking time by five minutes.
10. To plate, pile 1/4 cup spinach on each plate.
11. Top with two meatballs and serve with a lemon slice.
12. Garnish with fresh chives (optional).

ground pork, valley, parmesan cheese, egg, fresh chives, lemon zest, italian seasoned breadcrumbs, crumbled gorgonzola, valley, breadcrumbs, grapeseed oil, fresh spinach, lemon slices

Taken from www.food.com/recipe/napa-meatballs-with-gorgonzola-on-greens-rsc-495239 (may not work)