Mediterranean Stuffed Pork Meatballs

Blending minced mushrooms into your ground pork is a great way to reduce calories, add nutrients and save money.

Image and recipe courtesy of Ontario Pork.

Prep Time: 15 mins. | Cook Time: 20 mins. | Makes: 24 meatballs.

Ingredients

1 lb (450 g) lean ground Ontario pork

1 egg

2 Tbsp (30 mL) milk

1/2 cup (125 mL) mushrooms, minced

1/2 onion, minced

1/2 tsp (2 mL) EACH salt and pepper

1 Tbsp (15 mL) balsamic vinegar

1/4 cup (60 mL) goat’s cheese or cream

cheese

1 Tbsp (15 mL) honey

2 Tbsp (30 mL) EACH fresh basil, sun dried

tomatoes, black olives; minced

1/2 tsp (2 mL) nonstick oil spray

Method

1. In a mixing bowl, mix together ground pork, egg, milk, mushrooms, onion, salt/pepper and balsamic vinegar till well combined.

2. In a separate small bowl, mix together cheese, honey, basil, sun dried tomatoes and black olives till well combined.

3. Take 1 tsp of the cheese mixture and form it into a ball. Take 2 Tbsp of the pork mixture and make a bowl shape. Place the ball of cheese in the centre and wrap the pork around the cheese mixture forming it into a ball.

4. Spray a large skillet with nonstick oil spray and brown the meatballs over high heat. Once browned on all sides, turn to medium heat and cook covered for 5 minutes or until no pink remains and aninternal temperature of 160°F (71°C) has been reached.

5. Serve as part of a charcuterie plate or an appetizer on its own.