Billy Goat Meatballs Recipes

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

FIG AND GOAT CHEESE MEATBALLS

Steps:

• Preheat oven to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 36 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 25-30 minutes., Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives. Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.

BILLY GOAT MEATBALLS

Steps:

• Preheat the oven to 450 degrees. Drizzle 2 tablespoons of the olive oil into a 9-by-13 inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat.
• Add the onions, 1-teaspoon salt and the thyme. Lower the heat to medium and cook, stirring frequently, until the onions are soft and nicely browned, 10 to 15 minutes.
• Transfer to a bowl and place in refrigerator to cool completely.
• Combine cooled onion mixture with remaining ingredients in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, gold ball-sized meatballs (about 1.5 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the center of the meatballs should read 165 degrees.
• Allow meatballs to cool for 5 minutes in the baking dish before serving.

GOAT AND PORK MEATBALLS

Steps:

• 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.
• 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.
• Gently, without squeezing, shape mixture into small balls about 1 inch in diameter. Roll in bread crumbs to coat.
• Place a large skillet over high heat, and add about 1/4 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.

MERGUEZ MEATBALLS

Steps:

• Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
• Combine the ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl. Mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can permeate the meat.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.
• Roast meatballs until the centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).