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Napa Meatballs With Gorgonzola on Greens #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. This is a heavy appetizer that eats like a meal, and the grapeseed oil reminds me of my visits to Napa Valley. It’s perfect for a late night supper or a cocktail party. Pork meatballs, perfectly seasoned, stuffed with gorgonzola cheese, rolled in Hidden Valley Ranch Dressing and Panko bread crumbs and baked to perfection. The meatballs are served on a bed of fresh spinach and topped with gorgonzola cheese crumbles, olive oil, and served with a slice of lemon.”
READY IN:
35mins
SERVES:
4
YIELD:
8 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Mix with your hands the pork, the Hidden Valley® Original Ranch® Dips Mix, the Parmesan cheese, the egg, chives, lemon zest, and Italian bread crumbs. Form intro eight even-sized meatballs.
  3. Stuff the meatballs with half of the gorgonzola and seal around the cheese.
  4. Roll the meatballs in the Hidden Valley® Original Ranch® Dressing and the Panko breadcrumbs.
  5. Drizzle with grapeseed oil. Bake for 25 minutes. Note that grapeseed oil has a high smoke point. If your kitchen is not well-ventilated, you can substitute cooking spray and increase the cooking time by five minutes.
  6. To plate, pile 1/4 cup spinach on each plate. Top with two meatballs and serve with a lemon slice. Garnish with fresh chives (optional).

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