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Pork & Veggie Meatballs

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Pork & Veggie Meatballs

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Servings: 4
Calories: 328kcal


  • 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


  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • 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.
  • To the same bowl, add ground pork, sweet potato, parsley, garlic and sea salt. Mix well. Roll the mixture into 1.5-inch balls.
  • Place the meatballs on the baking sheet and place in the oven for 15 to 16 minutes.
  • 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!


  • 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.


Serving: 4g | Calories: 328kcal | Carbohydrates: 18g | Protein: 24g | Fat: 19g | Cholesterol: 77mg | Sodium: 457mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12193IU | Vitamin C: 40mg | Calcium: 121mg | Iron: 1mg

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