Baked Pork Parmesan Meatballs with Zucchini and Mushrooms

One plate is the amount the calories and protein above are for.

• 6 oz ground pork
• 1 large egg
• 2 tablespoons grated parmesan
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 cup cooked cremini mushroom (from 2 cups raw sliced)
• 2 tablespoons crushed tomato
• 1 tablespoon olive oil
• 1/4 teaspoon salt

• 12 oz ground pork
• 2 large egg
• 4 tablespoons grated parmesan
• 2 teaspoon dried basil
• 4 cloves garlic, minced
• 2 cups cooked zucchini (from 3 cups raw sliced)
• 2 cups cooked cremini mushroom (from 4 cups raw sliced)
• 4 tablespoons crushed tomato
• 2 tablespoon olive oil
• 1/2 teaspoon salt

• 24 oz ground pork
• 4 large egg
• 8 tablespoons grated parmesan
• 4 teaspoon dried basil
• 8 cloves garlic, minced
• 4 cups cooked zucchini (from 6 cups raw sliced)
• 4 cups cooked cremini mushroom (from 8 cups raw sliced)
• 8 tablespoons crushed tomato
• 4 tablespoon olive oil
• 1 teaspoon salt

• 36 oz ground pork
• 6 large egg
• 12 tablespoons grated parmesan
• 6 teaspoon dried basil
• 12 cloves garlic, minced
• 6 cups cooked zucchini (from 9 cups raw sliced)
• 6 cups cooked cremini mushroom (from 12 cups raw sliced)
• 12 tablespoons crushed tomato
• 6 tablespoon olive oil
• 1 1/2 teaspoon salt

• 48 oz ground pork
• 8 large egg
• 16 tablespoons grated parmesan
• 8 teaspoon dried basil
• 16 cloves garlic, minced
• 8 cups cooked zucchini (from 12 cups raw sliced)
• 8 cups cooked cremini mushroom (from 16 cups raw sliced)
• 16 tablespoons crushed tomato
• 8 tablespoon olive oil
• 2 teaspoon salt

1. Heat the oven to 400°F and line a sheet pan with parchment.
2. Mix the pork, egg, parmesan, basil, half the garlic and the salt, then roll 8 small meatballs.
3. Toss the zucchini and mushrooms with the olive oil and spread them beside the meatballs.
4. Bake 18 to 20 minutes until the meatballs are browned and read 165°F and the zucchini is tender.

   165°FStart timer
5. Warm the crushed tomato with the rest of the garlic in a small pan for 3 minutes until bubbling.

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6. Spoon the sauce over the meatballs and vegetables.
7. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 3 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories623
• Protein62g
• Carbs9g
• Fat41g
• Fiber2g
• Sodium996mg

• A Healthy Weight
• Eating Well

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