Organic Pork Meatballs

Umbria is a region of Italy known for its prosciutto, salamis, and other pork products as well its cheese, spelt, lentils and olive oil production. As I mentioned in a previous post, I was recently on a cooking vacation that was centred in the medieval walled town of Norcia in Umbria. One of our many field trips outside the walls of Norcia took us to a local organic pig farm. These friendly and remarkably fresh smelling pigs, (they nosh on mint plants among other things), roam a wooded hillside for two years prior to being sent to market. 

Prosciutto on the hoof, organic that is.

Coincidentally, back in Canada, my sister Sylvia was dreaming up recipes for using organic pork. Here is her take on garlicky organic pork meatballs.

Ingredients: 

·         1 pound organic ground pork

·         1 egg

·         2 tbsp ground flax seeds

·         1 tsp lavender-rosemary salt ( or simply use 1/2 tsp sea salt & a pinch of rosemary)

·         1 tsp oregano

·         3 garlic cloves, pressed

·         freshly ground pepper

Mix all the ingredients together and form into small balls about an inch (2.5 cm) in diameter. Bake the meatballs on a sheet pan with a lip in a 350 degree F. oven for 20 minutes. Allow to cool, then add the meatballs to tomato sauce and enjoy at will.