Spinach and Pork Meatballs With Honey Ketchup and Roasted Corn

Spinach and Pork Meatballs With Honey Ketchup and Roasted Corn IMAGE Image by: Spinach and Pork Meatballs With Honey Ketchup and Roasted Corn IMAGE Author: Canadian Living

I love meatballs and so does my family. Let's be honest, who doesn't? So this challenge offered the ideal excuse to whip up some seriously delicious and moist veggie-dense meatballs. A few helping hands in the kitchen make quick work of forming the balls. A pan of oven-roasted potato wedges is the perfect side dish, and a great way to use more of the homemade ketchup. – Rheanna Kish, senior Food specialist

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2013

Ingredients

  • 4 cups lightly packed baby spinach
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 1 zucchini shredded
  • 2 cloves garlic minced or grated
  • 1 pinch ground cloves
  • 1 pinch salt
  • 1 pinch pepper
  • 1 lb lean ground pork
  • 1/4 cup finely grated Parmesan cheese
  • 4 corn cobs, husked
Honey Ketchup:
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 rib celery diced
  • 1 1/4 lb plum tomato coarsely chopped (about 5)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons liquid honey
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch ground cloves
Parmesan Garlic Butter:
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons finely grated Parmesan cheese
  • 1 clove garlic grated
  • 2 fresh basil leaves finely chopped
  • 1 pinch pepper

Method

Honey Ketchup: In saucepan, heat oil over medium heat; cook onion and celery, stirring occasionally, until softened and light golden, about 6 minutes.

Stir in tomatoes, vinegar, honey, mustard, garlic powder, salt, pepper and cloves; bring to boil. Reduce heat, cover and simmer for 10 minutes. Uncover and simmer until thickened and almost no liquid remains, 25 to 30 minutes.

In blender or using immersion blender, purée until smooth; press through fine sieve. Serve warm or at room temperature. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Meanwhile, in skillet, cook spinach over medium-high heat, stirring, until wilted, about 3 minutes. Transfer to cutting board; let cool enough to handle. Chop finely and transfer to large bowl.

In same skillet, heat oil over medium heat; cook onion, stirring often, until softened, about 3 minutes. Stir in zucchini, garlic, cloves, salt and pepper; cook, stirring often, until zucchini is tender and no liquid remains, 5 minutes. Add to spinach; let stand for 5 minutes. Stir in pork and Parmesan cheese to combine.

Form pork mixture by rounded tablespoonfuls into balls; place on lightly greased baking sheet along with corn. Roast in 425ºF (220ºC) oven, turning once, until corn is tender, meatballs are golden and instant-read thermometer inserted in several meatballs registers 71ºC (160ºF), 20 to 25 minutes.

Parmesan Garlic Butter: Meanwhile, stir together butter, Parmesan cheese, garlic, basil and pepper; brush over corn. Serve with meatballs and ketchup.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 407 mg
  • Sugars 17 g
  • Protein 32 g
  • Calories 554.0
  • Total fat 29 g
  • Potassium 1135 mg
  • Cholesterol 89 mg
  • Saturated fat 11 g
  • Total carbohydrate 49 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 57.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 51.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Pork Meatballs With Honey Ketchup and Roasted Corn

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