#HFXFB - Seaport Farmer's Market 'FARM - MARKET - TABLE' Recipe Contest

I loved bacon WAY before it was cool to love bacon. And my love is definitely not a secret. I mean, come on - @baconandbaileys?

However, as much as I love bacon, I'm really not picky. I never discriminate when it comes to the pig.

Bacon, prosciutto, sausage, pork tenderloin, porchetta, baby back ribs, pancetta... I want it all.

And so, it seemed only natural, as I was slowly meandering my way through the Halifax Seaport Farmer's Market on a rainy Sunday that I would be drawn to the call of the pig.

For the Halifax Food Bloggers - Halifax Seaport Farmer's Market 'FARM - MARKET - TABLE' Recipe Contest I give you - 

Pork Meatballs with Oregano, Feta and Olive Bread wrapped in Westphalian Ham (makes approximately 24 golf-ball sized meatballs)

100g Boulangerie La Vendéenne Olive Bread, torn to bits

1/4C Feta brine + 100g Foxhill Cheese House Feta, crumbled 

700g Getaway Farm's Ground Pork

1C Shubie River's Greek Mountain Oregano, loosely packed then rough chopped

1 small or 1/2 of a large Noggin's Onion, finely chopped

1 Organically Fed Egg from Eastern Selected Farms available at Selwood Green

1/2 tsp salt

1/2 tsp fresh cracked black pepper

24 slices Roselane Farm's Westphalian Ham

  • Preheat to 350 - line a 9x13 (or bigger if you have it) baking dish with parchment paper 
  • Place torn olive bread in a bowl - toss with 1/4C of Feta Brine - set aside 
  • With clean hands, mix feta, ground pork, oregano, and onion 
  • In a small bowl, whisk egg, salt and pepper together - pour over ground pork mixture and mix well with hands 
  • Add olive bread to pork and mix well - form into golf-ball sized meatballs - wrap each meatball with one slice of Westphalian ham
  • Place in baking dish close together but not touching - bake 28-30 minutes or until cooked through (less time for smaller meatballs, more time for larger)

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