Veggie Loaded Pork Meatballs
We get pork from our neighbors farm and one of my favorite ways to use up ground pork is to make meatballs. They are so versatile and usually a crowd pleaser for my kiddos. These pack well into a school lunchbox and taste great served warm or cold. My kids like dipping theirs into plain Greek yogurt and I like adding mine to salads or grain bowls for a complete meal.
These freeze well and make for a wholesome, nourishing snack or mini meal for you little ones.
Veggie Loaded Pork Meatballs
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES SERVES: 20 meatballs
Meatballs
1 pound ground pork (can substitute turkey or chicken)
3/4 cup grated zucchini (squeezed of excess moisture in a dish towel)
3/4 cup grated carrots
1/2 cup finely minced Swiss chard leaves (or spinach)
3 green onions, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon unrefined salt
Preparation
Preheat the oven to 350F. Lightly grease a baking sheet and set it aside.
In a large bowl combine all the ingredients for the meatballs and mix well. Form into 2 Tablespoon size meatballs. Bake for 20 minutes or until cooked through!
Serve the meatballs with yogurt, hummus, tahini, or pesto and enjoy!
Notes— Store in an airtight container in the fridge for 4 days or freeze for 6 months.
