Taking place on Friday 14 March, the event will see up to 25 vendors take over the Hastings CBD with their versions of the beloved Hawke’s Bay meatball.
The festival, brainchild of Hastings District Council and held on the opening night of Hawke’s Bay’s Food and Wine Classic (F.A.W.C!), is thought to be the first of its kind in Aotearoa.
New Zealand food icon Peter Gordon (Homeland) will share years of ball expertise with students at the newly reopened Eastern Institute of Technology (EIT) culinary school, rolling out a special recipe he’s created and perfected himself.
“I am beyond excited to be part of Aotearoa New Zealand’s first-ever meatball festival,” says Gordon.
“I’ll be making and serving my First Light Farms wagyu beef meatballs with kawakawa salsa verde, with help from the students at EIT, carrying on the good work we did at Homeland working with local produce and passing on skills.
“I’m also rather excited about the other meatballs on offer. From what I’ve read they are going to be next level!”
Meanwhile Bayly (Ahi/Origine/Aosta) will draw on his existing relationship with Matangi, a local premium paddock-to-plate beef producer and butcher, to create a delicious Angus beef option.
There will also be meatballs on offer from more than 20 others, including Craft & Social, Sazio, Decibel, OTT in the City, Bareknuckle BBQ, St. Georges Restaurant, Cellar 495, Common Room, and a vegan “neatball” from Hastings Distillers.
From Italian pork, to prawn and lemongrass, to the crumbed classic Hastings is famous for, local and visiting chefs are busy testing, tasting and refining their recipes, vying for the people’s choice award and induction into the “Ball of Fame”.
“It’s just incrediball to see how this concept has taken off,” says Hastings District Council’s Marketing, Tourism and Experience Lead, Vicky Roebuck.
“Hastings has always had a reputation for being a bit ballsy. That’s just how we roll, so we thought, let’s celebrate our foodies!
“Hastings introduced the European delicacy of a crumbed bitterbal around 50 years ago so it’s always been a local must-eat, but we had underestimated how popular the Hastings Meatball Festival would be. Anticipation is at fever pitch!”
Roebuck says she’s looking forward to seeing the variety on offer. “We have several local bakeries making tasty versions of the classic bakery-style meatball, including a nacho-inspired one, along with talented top chefs stepping up to the grill and using their imaginations to create spicy, sticky, saucy and sweet balls, too.”
Bambina will serve a meatball pizza, the “goofballs” at Fun Buns are rebranding, for one night only, to Fun Balls, and renowned Hastings-born artist Dick Frizzell has also joined the party.
“He has kindly donated his time and talent to design a special range of meatball merchandise just for the Hastings Meatball Festival,” says Roebuck.
“We’ll have signed copies of his new memoir, reflecting on his early years growing up in Hastings, for sale too.”
The festival is family-friendly, with celebrations kicking off from 5pm. Pre-registration for a free ticket is advisable.
Meatballs can be purchased at individual stations for between $4 and $10 and there will be a street bar and lounge, live music, entertainment for kids and adults alike, games and a voting system to decide the best bite of the night.
Hastings Meatball Festival opens F.A.W.C! 2025, a series of exceptional food and wine experiences set in stunning locations in Hawke’s Bay.
Running from March 14-23, F.A.W.C! is a chance to get up close and personal with chefs and food producers, wine makers and the clever people that make up the New Zealand food and wine scene.
See https://www.fawc.co.nz/events/attend/871741 to register your free attendance to the Hastings Meatball Festival.
