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Please Fave the original Here
A great recipe from
!
******************************
Store where I usually get lamb on sale had goat this time! I never had goat before so of course I snagged the opportunity to try it. The round lighter meat is lamb, while the longer darker meat is goat.
Recipes:
https://mymidlifekitchen.com/recipe.....oat-meatballs/
https://healthyrecipesblogs.com/lamb-meatballs/
Thoughts: Really delicious and really filling, I could only eat a third of it in one sitting so more for breakfast! I really don't know how to describe goat, it's good but it doesn't taste like any other meat I've tried. It's not really gamey, kind of sweet, maybe a little beefy? Either way I do like it and am surprised it's not more commonly found in the US. The basil and feta sauce is really good too, really brings out the best of the flavors! This is also the first time I've cooked something proper rather than throwing premade ingredients together in a long time and it felt good to cook again.
Recipe is as follows:
Merguez Ground Goat Meatballs
Step outside your comfort zone and try these flavorful and simple Merguez Ground Goat Meatballs. Served as either a main dish over orzo or couscous, or as an appetizer at your next dinner party, these delightful little bites will become a favorite on your menu rotation.
Servings Prep Time
14meatballs 15minutes
Cook Time
30minutes
Ingredients
Merguez Ground Goat Meatballs
1lb. ground goat
1/2cup white onion, finely chopped
2cloves garlic, finely minced
1tbsp. harissa paste(see note below regarding ingredient)
1/2tsp. ground cumin
1/2tsp. ground coriander
1/4tsp. ground fennel
1tsp. paprika
1/4tsp. cayenne
1/2tsp. salt
Basil Yogurt Sauce
1/2cup greek yogurt
1/4cup crumbled feta cheese
1tbsp. fresh basil, finely diced
1/4tsp. kosher salt
1/4tsp. freshly ground black pepper
Instructions
Finely chop the onions and mince the garlic. Add to ground goat.
Add the spice blend & Harissa to meat mixture.
Get your hands in there (wash them first, of course!)! Your hands are the best tool to ensure all of the ingredient are evenly incorporated. Be sure not to over mix the meat, however, as the texture can become tough if it is mixed too much.
Roll meat into 2-3″ long meatballs, and place on parchment paper-lined baking sheet. Preheat oven to 400 degrees F, and bake meatballs for 30 minutes, or until browned. While meatballs are baking, mix together ingredients for yogurt sauce and set aside.
Serve meatballs immediately topped with dollop of basil yogurt sauce.
From Chris: With the rice, you do not necessarily need to cook it in plain water. You can always give it a bit more oomph with chicken or beef stock.
Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
A great recipe from
!******************************
Store where I usually get lamb on sale had goat this time! I never had goat before so of course I snagged the opportunity to try it. The round lighter meat is lamb, while the longer darker meat is goat.
Recipes:
https://mymidlifekitchen.com/recipe.....oat-meatballs/
https://healthyrecipesblogs.com/lamb-meatballs/
Thoughts: Really delicious and really filling, I could only eat a third of it in one sitting so more for breakfast! I really don't know how to describe goat, it's good but it doesn't taste like any other meat I've tried. It's not really gamey, kind of sweet, maybe a little beefy? Either way I do like it and am surprised it's not more commonly found in the US. The basil and feta sauce is really good too, really brings out the best of the flavors! This is also the first time I've cooked something proper rather than throwing premade ingredients together in a long time and it felt good to cook again.
Recipe is as follows:
Merguez Ground Goat Meatballs
Step outside your comfort zone and try these flavorful and simple Merguez Ground Goat Meatballs. Served as either a main dish over orzo or couscous, or as an appetizer at your next dinner party, these delightful little bites will become a favorite on your menu rotation.
Servings Prep Time
14meatballs 15minutes
Cook Time
30minutes
Ingredients
Merguez Ground Goat Meatballs
1lb. ground goat
1/2cup white onion, finely chopped
2cloves garlic, finely minced
1tbsp. harissa paste(see note below regarding ingredient)
1/2tsp. ground cumin
1/2tsp. ground coriander
1/4tsp. ground fennel
1tsp. paprika
1/4tsp. cayenne
1/2tsp. salt
Basil Yogurt Sauce
1/2cup greek yogurt
1/4cup crumbled feta cheese
1tbsp. fresh basil, finely diced
1/4tsp. kosher salt
1/4tsp. freshly ground black pepper
Instructions
Finely chop the onions and mince the garlic. Add to ground goat.
Add the spice blend & Harissa to meat mixture.
Get your hands in there (wash them first, of course!)! Your hands are the best tool to ensure all of the ingredient are evenly incorporated. Be sure not to over mix the meat, however, as the texture can become tough if it is mixed too much.
Roll meat into 2-3″ long meatballs, and place on parchment paper-lined baking sheet. Preheat oven to 400 degrees F, and bake meatballs for 30 minutes, or until browned. While meatballs are baking, mix together ingredients for yogurt sauce and set aside.
Serve meatballs immediately topped with dollop of basil yogurt sauce.
From Chris: With the rice, you do not necessarily need to cook it in plain water. You can always give it a bit more oomph with chicken or beef stock.
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 2000 x 1500px
File Size 1.28 MB
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