Recently we found ourselves really wanting a good spaghetti and meatball dinner. With all the goat meat we have, of course we wanted to make the meatballs out of the goat, but we needed a recipe. A number of recipes were too involved, or required ingredients we didn’t have, and if you’ve been in WNY lately you know that once you are in your house you do not want to leave again and face the weather. We eventually found a recipe on npr.org. I didn’t feel like washing more dishes than I had to, so I didn’t get out the measuring spoons but just approximated quantity. First I also started with only 1lb of meat but used all the same quantities of spices, I also switched out the fresh thyme for dry. Instead of incorporating the paprika into the mixture I made the meatballs, placed them in the baking dish, and then sprinkled paprika on top along with more dried thyme.
The meatballs turned out delicious! Unfortunately mine crumbled pretty easily, but the taste more than made up for it and we will definitely be keeping this one for the future.
Below is the original recipe as it appeared on npr.org:
4 tbsp olive oil
1 onion, chopped
2 tsp salt
1 tbsp fresh thyme
1 tsp papirika
¼ tsp crushed red pepper flakes
½ c goat cheese
2lbs ground goat
½ c bread crumbs
2 large eggs
Preheat the oven to 450. Drizzle 2 tbsp of olive oil in your pan and spread around. Heat the other 2 tbsp of olive oil in a frying pan, adding the onions, 1 tsp salt, and thyme. Cook on medium stirring often. Once the onions are soft and brown, transfer to a bowl to be refrigerated until cool.
Once the onion is cool, add the other ingredients and mix well. Roll the mixture out into balls (1.5 inches). Place in your baking dish, and cook for approx. 20 minutes.