Pork meatballs with roasted red peppers and goat cheese


Some of the favourite things I make are when I’m trying to use up stuff in my fridge. In this case, I had a red pepper, some ground pork and some goat cheese looking to be used. This is what I came up with:


I found this recipe online. It didn’t come with any actual measurements, so I didn’t add any either. I created this while sort of eyeballing how much I was putting in. The important things is to have a meat “dough” that is fairly loose but still comes together in a ball.

Pork meatballs with Roasted Red Peppers and Goat Cheese

Bread crumbs

2 cloves garlic, finely minced

Dried oregano

Roasted peppers

One egg

Splash of milk

One pound of ground pork (or chicken or beef)

Goat cheese (or feta works too)


Add dried breadcrumbs, dried oregano, two garlic cloves that have been finely minced and some salt.


Add some roasted peppers to the mix.


Add one egg and pour in some milk. Once this is mixed together, add the ground meat. Work it together, but only as much as necessary. From here you can form the mixture into balls, making about 16. Place them on a lined baking sheet and press in a dollop of goat cheese onto the top. Drizzle a bit of olive oil over the top to help them brown.


Bake at 350 for 20 minutes, until the meat is cooked through. Then, they are ready to serve. You can put them in a tomato sauce. I served them dry, next to the leftover Sugo, the rest of the roasted peppers and some broccolini. The meatballs aren’t particularly low-fat, but with a well-balanced meal like this, they add some delicious protein to an otherwise very healthy meal.

Word of the day:

Parochial: very limited or narrow in scope or outlook; provincial: parochial views; a parochial mentality


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