Pork & Veggie Meatballs

Name: Pork & Veggie Meatballs
Ingredients: 2 cups Apple (medium, cored, grated); 2 lbs ground wild boar; 2/3 cup Parsley (finely chopped); 1 teaspoon Sea Salt; 20 cups Baby Spinach; 2 Zucchini (medium, grated); 2 Sweet Potato (small, grated); 4 Garlic (cloves, minced)

6 steps

Updated at: Thu, 17 Aug 2023 03:37:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories424.6 kcal (21%)

Total Fat8.6 g (12%)

Carbs31.3 g (12%)

Sugars12.1 g (13%)

Protein55.8 g (112%)

Sodium535.1 mg (27%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsApple

medium, cored, grated

2 lbsground wild boar

⅔ cupParsley

finely chopped

1 teaspoonsea salt

20 cupsBaby Spinach

4 clovesGarlic

Instructions

Step 1

Preheat the oven to 400F (204C) and line a baking sheet with parchment paper.

Step 2

Using a paper towel or a kitchen towel, squeeze as much moisture out of the grated apple and zucchini as possible. Set aside into a large bowl.

Step 3

To the same bowl, add ground pork, sweet potato, parsley, garlic and sea salt. Mix well. Roll the mixture into 1.5-inch balls.

Step 4

Place the meatballs on the baking sheet and place in the oven for 15 to 16 minutes.

Step 5

In a non-stick skillet over medium-low heat, add the spinach and cook until just wilted. Divide the spinach between plates and top with the meatballs. Enjoy!

Step 6

Refrigerate in an airtight container for up to three days. Freeze the meatballs for up to two months.