📝 About This Recipe
Experience a gourmet twist on traditional comfort food with these succulent goat meat meatballs, featuring a hidden, molten heart of tangy goat cheese. The earthy, lean profile of the goat meat is perfectly balanced by fresh Mediterranean herbs like mint and oregano, creating a complex flavor that is both rustic and refined. Seared to a golden brown and finished in a light, aromatic tomato reduction, these meatballs are a true testament to the versatility of goat meat specialties.
🥗 Ingredients
The Meatball Base
- 1 lb Ground Goat Meat (freshly ground, ideally 80/20 lean-to-fat ratio)
- 1/2 cup Panko Breadcrumbs (plain)
- 1/4 cup Whole Milk (used to soak the breadcrumbs for moisture)
- 1 large Egg (beaten)
- 3 cloves Garlic (finely minced)
- 1 small Shallot (very finely minced)
- 1 tablespoon Fresh Oregano (finely chopped)
- 1 tablespoon Fresh Mint (finely chopped)
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Creamy Stuffing
- 4 oz Goat Cheese (Chèvre) (plain, chilled for easier handling)
- 1 teaspoon Lemon Zest (finely grated)
For Cooking and Finishing
- 2 tablespoons Extra Virgin Olive Oil (for searing)
- 1 cup Crushed Tomatoes (high quality canned or fresh)
- 1 pinch Red Pepper Flakes (optional for heat)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
-
1
In a small bowl, combine the panko breadcrumbs and milk. Let it sit for about 5-10 minutes to form a 'panade'; this is the secret to keeping lean goat meat moist.
-
2
Prepare the stuffing by mixing the chilled goat cheese with the lemon zest in a small bowl. Using a teaspoon, scoop out small portions (about the size of a marble) and roll them into 12-16 small balls. Place them on a plate and keep them in the refrigerator until needed.
-
3
In a large mixing bowl, combine the ground goat meat, beaten egg, minced garlic, shallots, oregano, mint, cumin, smoked paprika, salt, and pepper.
-
4
Add the milk-soaked breadcrumbs to the meat mixture. Using your hands, gently mix until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
-
5
Divide the meat mixture into 12-16 equal-sized portions (roughly 2 tablespoons each). Flatten one portion in the palm of your hand.
-
6
Place one chilled goat cheese ball in the center of the flattened meat. Carefully fold the edges of the meat over the cheese and roll it between your palms to form a smooth, sealed ball. Ensure there are no cracks where the cheese could leak out.
-
7
Place the stuffed meatballs on a tray and refrigerate for 15 minutes. This helps them hold their shape during the searing process.
-
8
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the meatballs in a single layer, leaving space between them.
-
9
Sear the meatballs for 2-3 minutes per side until a deep golden-brown crust forms all over. They don't need to be cooked through at this stage.
-
10
Reduce the heat to medium-low. Pour the crushed tomatoes around the meatballs and sprinkle with red pepper flakes if using. Gently swirl the pan to incorporate.
-
11
Cover the skillet with a lid and simmer for 8-10 minutes. This allows the goat meat to finish cooking and the cheese inside to become perfectly molten.
-
12
Remove from heat. Garnish with fresh parsley and a final drizzle of olive oil before serving warm.
💡 Chef's Tips
Avoid over-mixing the meat; use a light touch to keep the texture airy rather than dense. Always use chilled goat cheese for the stuffing to prevent it from melting too quickly before the meat sears. If goat meat is unavailable, you can substitute with ground lamb, though the flavor will be slightly richer and more fatty. Ensure the meatball seams are completely sealed to prevent the 'cheese explosion' during cooking. Use a digital thermometer to ensure the meat reaches an internal temperature of 160°F (71°C).
🍽️ Serving Suggestions
Serve over a bed of fluffy lemon-herb couscous or quinoa to soak up the tomato juices. Pair with a crisp, cucumber and tomato Greek salad dressed in a sharp vinaigrette. Accompany with warm, charred pita bread and a side of garlicky tzatziki for dipping. For a wine pairing, choose a medium-bodied red like a Grenache or a rustic Syrah to complement the earthy goat meat. Drizzle with a touch of balsamic glaze or honey for a sweet-and-savory finish.