In a mixing bowl combine the goat cheese, cream cheese, sun dried tomatoes, oregano, and Parmesan cheese. Mix until well combine. Place in the fridge for 15 minutes to firm up for easier rolling.

Roll into 1" size balls and then roll into the pork rind crumbs. Once the first roll is complete, dredge the ball in the egg wash and roll a second time in the pork rind crumbs to gt a nicer coating to the ball.

Place on a baking sheet and freeze for 30-40 minutes. This is crucial so that outside cooks and gets crisp but the the balls won't melt during grilling or baking.

Preheat your grill for indirect heat or your oven to 425 F. If grilling, place the baking sheet on the side of the grill that's not over a direct flame and cook for 10-12 minutes. The outside should be crispy and the cheese should be soft and heated through but not be falling apart. Remove from the heat or from the oven and allow them to rest about 5 minutes before plating. Serve with charcuterie and your favorite wine if desired.