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Tuscan Meatballs With Green Godess Sauce #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Flavorfull Italian inspired meatballs I came up with when we had family over for dinner. My step brother is native to italy and I inpressed him with my recipe.”
2 meatballs per plate

Ingredients Nutrition


  1. Preheat your oven to 350 degrees. For the meatball mixture grease a nonstick sheet pan. In a bowl combine the pork, shallot, .25 cup bread crumb, egg, mustard, oregano, granulated onion, .25 teaspoon salt, .25 teaspoon pepper and .5 cup chives and 2 tablespoon of hidden valley original ranch light, form the meatballs into 3.5 ounce balls and place on greased sheet pan, you should have 8 meatballs. Cook in oven for 15 minutes, in a bowl mix the olive oil, 2 tablespoon of the breadcrumbs and 2 tablespoon of the chives, top the meatballs with this mixture and return to oven to cook until internal temperature reaches 150 degrees, around 15 more minutes.
  2. For the sauce using your blender combine the .5 cup hidden valley ranch light dressing, greek yogurt, lemon juice, basil and spinach, puree until very smooth, add .1/8th teaspoon of salt and a 1/8th teaspoon of black pepper.
  3. Divide sauce on four plates and top with 2 meatballs per plate. Enjoy.

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