I found some ground goat meat at the grocery store the other day, and I was intrigued enough to bring a pack home with me. Given that the meat was ground, we figured we’d make some meatballs, and that’s exactly what we did. The meat gave them a uniquely mild earthy flavour, and they were delicious!
We wound up serving them in three different ways. This one was as an appetizer, and we served them with a stone ground dijon mustard. We also used our meatballs in a Goat and Potato Curry and on a Goat Meatball Pizza.
Time: 30 Minutes
Ingredients:
- Ground Goat Meat (16 oz)
- An Egg
- Some Bread Crumbs (1/4-1/2 cup)
- Salt
- Black Pepper
- Optional: Garam Masala if using your meatballs in an Indian dish
- Dipping sauce of choice
Method:
- Preheat your oven, and line a baking sheet with foil.
- Combine your meat, egg, bread crumbs, salt, and pepper into a mixing bowl.
- Combine everything by hand (we like to do this with food grade gloves on) until it’s all fully incorporated.
- Scoop approximately 1.5-2 tablespoons of your meat at a time, and roll into a ball. Then, place it on your baking sheet. Continue until all of your meat is balled and on the baking sheet.
- Transfer your meatballs to the oven, and cook for 8-9 minutes.
- Then, flip the meatballs, and cook for another 7-9 minutes (until they reach a minimum internal cooked temperature of 165 degrees F).
- Plate with your chosen dipping sauce, devour, and enjoy!
