Ingredients
- ⅓ cup milk
- 1 slice bread, crust removed
- ½ pound ground goat
- ½ 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
- ⅛ teaspoon ground black pepper
- 1 cup panko or other dry bread crumbs
- ½ cup horseradish mustard, optional
- ½ cup sour cream, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
492 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 31 grams protein; 143 milligrams cholesterol; 1248 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings (about 56 meatballs)
Preparation
- 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.
30 minutes
Dining and Cooking