Goat and Pork Meatballs

Name: Goat and Pork Meatballs
Total time: 30 min
Yield: 4 servings (about 56 meatballs)
Cuisine: italian
Ingredients: 1/3 cup milk; 1 slice bread, crust removed; 1/2 pound ground goat; 1/2 pound ground pork; 1 tablespoon finely chopped yellow onion; 1 tablespoon finely chopped parsley; 1 large egg; Pinch ground nutmeg or dried marjoram; 3 tablespoons freshly grated Parmesan cheese; Vegetable oil, as needed; 1 teaspoon salt; 1/8 teaspoon ground black pepper; 1 cup panko or other dry bread crumbs; 1/2 cup horseradish mustard, optional; 1/2 cup sour cream, optional

Recipe from Marcella Hazan

Adapted by Henry Alford

Total Time: 30 minutes
Rating: 4(11)
Comments: Read comments

Featured in: How I Learned to Love Goat Meat

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Ingredients

Yield:4 servings (about 56 meatballs)

⅓cup milk
1slice bread, crust removed
½pound ground goat
½pound ground pork
1tablespoon finely chopped yellow onion
1tablespoon finely chopped parsley
1large egg
Pinch ground nutmeg or dried marjoram
3tablespoons freshly grated Parmesan cheese
Vegetable oil, as needed
1teaspoon salt
⅛teaspoon ground black pepper
1cup panko or other dry bread crumbs
½cup horseradish mustard, optional
½cup sour cream, optional

Ingredient Substitution Guide

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Preparation

Step 1
In a small saucepan, combine milk and bread. Place over medium-low heat and bring to a boil. Mash bread with a fork, and remove from heat.
Step 2
Transfer to a mixing bowl and add goat, pork, onion, parsley, egg, nutmeg or marjoram, Parmesan cheese, 1 teaspoon vegetable oil, salt and pepper. Mix thoroughly but gently by hand.
Step 3
Gently, without squeezing, shape mixture into small balls about 1 inch in diameter. Roll in bread crumbs to coat.
Step 4
Place a large skillet over high heat, and add about ¼ inch oil. When oil shimmers, gently add meatballs by sliding them onto a wide spatula and then into oil. Turn meatballs until browned on all sides. Transfer to a plate lined with paper towels, then immediately to a warm serving platter. If desired, serve with mustard or a sauce of equal parts mustard and sour cream.