with Red Pepper Pesto, Roasted Veggies and Garlic Toast
Tender meatballs float in red pepper pesto with blistered tomatoes and zucchini. Make sure to sop up the sauce with buttery garlic toast. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Ground Pork
250 g
Roasted Pepper Pesto
0.5 cup
Italian Breadcrumbs
2 tbsp
Feta Cheese, crumbled
0.25 cup
Zucchini
1 unit(s)
Baby Spinach
56 g
Ciabatta Roll
1 unit(s)
Baby Tomatoes
113 g
Garlic Salt
1 tsp
Unsalted Butter
2 tbsp
Oil
1 tbsp
Salt
0.1 tsp
Pepper
0.125 tsp
- Prick tomatoes with fork.
- Roughly chop spinach, then finely chop only 1 tbsp (2 tbsp).
- Cut zucchini into1/4-inch quarter-moons.
- Halve ciabatta. Arrange on an unlined baking sheet, cut-side up.
- Spread 2 tbsp (4 tbsp) butter on rolls. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Set aside.
- Add pork, finely chopped spinach, Italian breadcrumbs and 1/2 tsp (1 tsp) garlic salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on parchment-lined baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and baby tomatoes. Cook, stirring occasionally, until tomatoes are blistered and zucchini is tender, 4-5 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Season with salt and pepper.
- Add red pepper pesto, 1/4 cup (1/2 cup) water and roughly chopped spinach. Cook, stirring often, until spinach is wilted, 1-2 min.
- Remove the pan from heat.
- Toast rolls in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on buns so they don't burn.)
- Add meatballs to the pan with sauce, then toss to combine.
- Cut ciabatta into points.
- Divide veggies, meatballs and ciabatta between plates.
- Sprinkle feta over top.
750
kcal
Calories
54
g
Fat
19
g
Saturated Fat
36
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
34
g
Protein
125
mg
Cholesterol
1780
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
5
mg
Iron
with Red Pepper Pesto, Roasted Veggies and Garlic Toast