Cumin Cheese stuffed Pork

These meatballs reinforce the need for local quality products. They rely on the simplest of flavors, their own,you can't get any simpler then that. Dutch Girl Cumin cheese is in a league of its own, so you have to mate it with something that is equally in a league of its own...enter Wintergrass ground pork. I had to find something to combine the earthy goat cheese with the added flavor of the nutty/peppery cumin seed, with some thing that wouldn't mask that wonderfulness. It  needed to be something that would also compliment as well. I think the earthy flavor in Wintergrass pork and subtle sweetness does the job! You experience each item on it's own and then they meld completely together as one. I served these meat balls with the newest arrival at the Shed, Winter Sun Kale sauteed in olive oil, garlic, s/p and then simmer with some enchilada sauce.

1 lb Wintergrass gr. pork
1 egg (JFF, The Farm, Sweetgrass or Wintergrass)
1/4 c plain bread crumbs, toasted
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
1/2 lb Dutch Girl Cumin goat cheese, cut into 1" cubes
3 tbsp olive oil


In a large mixing bowl add pork, egg, bread crumbs and  s/p. Mix with your hands until just combined. Cover and let stand for 15.

Using a 1/4 measuring cup, lightly pack with meat mixture. Take this amount and make a patty in your slightly cupped hand. Place a Cumin cheese cube in the middle, then shape the meat around the cheese to form a ball, making sure to seal the cheese in well. Place on a platter and repeat with remaining meat. (should get about 8 meatballs and will have some cheese left, that is what I call the chef's snack!).

Refrigerate meatballs for at least 30 minutes. Preheat your oven to 400 degrees F.

In a cast iron skillet (or any oven proof skillet) heat olive oil over medium/high heat. Brown off meatballs in skillet. Then transfer the skillet to the hot oven for 20-25 minutes.

Allow to stand for 5 minutes or so.

You could also serve these with red beans and rice, or once slightly cooled cut into quarters toss them over Aqua vita lettuce and some cheese, onions, enchilada sauce and a dollop of Maple Hill Creamery Greek Yogurt...for a different mexican salad. (These meatballs are equally tasty at room temp)