1 small bunch spinach, thick stems removed and leaves chopped
Pesto, for serving
Fat 20g (10 g saturated fat)
How to Make It
Heat broiler. Line a rimmed baking sheet with foil.
Combine the eggs, ricotta, Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 2 tablespoons each). Broil on the prepared baking sheet, turning once, until browned and partly cooked through, 6 to 8 minutes.
Meanwhile, bring the chicken broth to a simmer over medium-high heat. Add the green beans and squash and cook just until crisp-tender, 8 to 10 minutes. Add the meatballs and simmer until cooked through, 3 to 5 minutes. Stir in the spinach just until wilted.
Serve drizzled with the pesto.
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