A delightful twist on classic meatballs, combining pork and spinach for a flavorful dish.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the meatballs inside for even cooking.
In a large bowl, combine the ground pork, thawed and drained spinach, minced shallot, minced garlic, ground black pepper, salt, grated Parmesan, and the egg. Mix until well combined.
Use your hands to mix the ingredients for a more uniform texture.
Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a cookie sheet.
Keep your hands slightly damp to prevent the mixture from sticking.
Heat the olive oil in an oven-proof saute pan over medium heat. Add the meatballs and cook until browned on all sides, about 1-2 minutes per side.
Avoid overcrowding the pan to ensure even browning.
Transfer the pan to the preheated oven and bake for 10 minutes, or until the meatballs are cooked through.
Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
Serve the meatballs warm, garnished with additional Parmesan if desired.
Pair with your favorite dipping sauce or pasta for a complete meal.
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