Getting ready for housewarming parties can be stressful! Let me take a small load off of your shoulders by introducing our favorite recipe for a simple and delicious appetizer. Goatober (October) is my favorite month, so in celebration I’ve prepared a quick and no-fuss recipe for you.
For the Goat Meat Balls
3 lbs. ground goat
1 medium white onion, diced
1/2 cup breadcrumbs
2 whole eggs
1/2 bunch parsley, picked and chopped
1/2 bunch marjoram, picked and chopped
2 tbsp. salt, add more if you’d like
2 tbsp. curry powder (our mix is equal parts ground coriander, turmeric, mustard, cumin, fenugreek, cayenne, cardamom, nutmeg, cinnamon)
1 tbsp. black pepper
1 tsp. crushed red pepper flakes, optional for an extra kick
For the Labne Sauce
1/2 lb. labne (we picked Arz Labne for this recipe)
1/2 bunch dill, finely chopped
1/2 bunch mint, finely chopped
1 lemon, juiced
Salt to taste
To make the labne sauce, thoroughly mix all of the ingredients in a bowl. So that all of the flavors meld together, mix the sauce together ahead of time – we made ours the day before the event.
Preheat the oven to 450°F
Mix all of the ingredients in a large bowl – we did this with our hands and latex gloves. You can also use a mixer with the paddle attachment. Try to work quickly and efficiently – you want to make sure all of the ingredients are evenly mixed without over-working the meat. Once all of the ingredients are fully incorporated into the ground goat, form walnut-sized balls – don’t worry, the goat meat is so lean that there won’t be much shrinking when baked! Lay the balls out evenly on a baking tray lined with a lightly oiled sheet of parchment paper. Bake in the oven for about 15 minutes. We cooked our goat meatballs under a high broiler for about 12 minutes.
Serve each ball with a dollop of labne sauce!