Pork & Veggie Meatballs

Ingredients

1 Apple (medium, cored, grated)

1 Zucchini (medium, grated)

1 lb Lean Ground Pork

1 Sweet Potato (small, grated)

1/3 cup Parsley (finely chopped)

2 Garlic (cloves, minced)

1/2 tsp Sea Salt

10 cups Baby Spinach

Directions

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.

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.

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.

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

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!

Notes

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

• Serving Size. One serving is equal to approximately five meatballs.

• Making the Meatballs. Ensure that the zucchini and apple are well squeezed of excess moisture, otherwise, the mix will be too wet to hold together.

• More Flavor. Serve over top of rice, cauliflower rice or alongside roasted vegetables.