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Pork and veggie meatballs with arugula and spinach pesto
These pork and veggie meatballs are really simple, and your kids won’t even know they are healthy! Pull out your food processor and make this delicious arugula and spinach pesto to serve alongside the dish!
YIELDS
28
Ingredients
Pork and Veggie Meatballs
- 1 fennel bulb, top only
- 1/2 red pepper
- 1/2 white onion
- 1/2 carrot
- 1 bunch broccoli stems, peeled
- 1/2 bunch parsley stems
- 1 clove garlic
- 3 slices bread
- 1 tsp salt
- 1/2 tsp chili flakes
- 1 lb ground pork
- 1 egg
Arugula and Spinach Pesto
- 2 cups arugula
- 1 cup spinach
- 1 clove garlic
- 1/4 tsp salt
- 1/2 cup parmesan, freshly grated
- 2 tbsp lemon juice
- 1/2 cup walnuts
- 1/3 cup olive oil
Directions
- Preheat your oven to 425 degrees.
For the Arugula and Spinach Pesto
- Combine arugula, spinach, garlic, salt, grated parmesan, lemon juice, walnuts and olive oil in your food processor and blend until very well incorporated.
- Store in a resealable container for up to four days.
Pork and Veggie Meatballs
- In your food processor, pulse together the fennel top, red pepper, onion, carrot, broccoli stems, parsley stems, garlic, and bread until extremely finely minced.
- Then transfer to a mixing bowl and add the salt, chili flakes, egg, and pork. Mix well to combine evenly, then scoop out evenly sized meatballs (a small ice cream scoop works great for this) onto a parchment-lined baking sheet.
- Bake for 20-22 minutes.
- Serve with arugula and spinach pesto and a side of creamy polenta or pasta! Enjoy!
