Indulge in a culinary adventure with our delectable Goat and Pork Meatballs recipe. This unique combination of goat and pork meat creates tender and flavorful meatballs that are sure to tantalize your taste buds. We offer three irresistible variations to cater to your preferences: Classic Goat and Pork Meatballs with a savory tomato sauce, tangy Lemon and Herb Goat and Pork Meatballs, and exotic Moroccan-Spiced Goat and Pork Meatballs. Each recipe is crafted with carefully selected ingredients and easy-to-follow instructions, ensuring a delightful and hassle-free cooking experience. Whether you're hosting a dinner party or preparing a special meal for your family, our Goat and Pork Meatball recipes promise to impress and satisfy.
Here are our top 6 tried and tested recipes!
FIG AND GOAT CHEESE MEATBALLS
Around the holidays, saucy cocktail meatballs are always the first appetizer to go. In this dish, the sweet flavor of the fig glaze goes perfectly with the pork and tangy goat cheese. Serve hot from the skillet or gently reheat them for a make-ahead appetizer. -Kim Banick, Turner, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
PORK MEATBALLS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 20 to 25 meatballs, approximately
Number Of Ingredients 22
Steps:
- Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
- Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
PORK MEATBALLS
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.
Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
PORK MEATBALLS
Steps:
- Put the meat in a large bowl and add the bread crumbs, Parmesan and sour cream and mix with your hands. Add the remaining ingredients, except the vegetable oil, and combine well. Roll into about 20 or so balls, about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering). Add the meatballs in a single layer and spread somewhat apart so they have a chance to "brown" instead of steaming. Put the skillet back on high heat and brown the meatballs, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to "rest" for a few additional minutes before serving.
PORK MEATBALLS
This big-batch recipe makes enough meatballs and sauce for two meals -- use the leftovers in our Meatball Pita Pizzas or Meatball Sandwiches.
Provided by Martha Stewart
Categories Ground Pork Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Shred zucchini and half the onion; squeeze out liquid and, in a large bowl, mix with bulgur, pork, eggs, 1/4 cup oregano, and half the garlic. Season with salt and pepper and form into 2-inch meatballs (22 to 24 total).
- In a heavy pot, heat vegetable oil over medium-high. In batches, cook meatballs until browned, 5 to 7 minutes, turning occasionally. Drain on paper towels. Discard oil; wipe out pot.
- Add olive oil to pot. Chop remaining onion and add, along with remaining garlic; cook until fragrant, 2 minutes. Add tomatoes, 1/2 cup oregano, and meatballs; cook until meatballs are cooked through and tomatoes have cooked down, 15 to 20 minutes; season with salt and pepper. Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days.
- Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Serve with remaining meatballs, sauce, and Parmesan.
Nutrition Facts : Calories 716 g, Fat 25 g, Fiber 9 g, Protein 35 g, SaturatedFat 7 g
PORK MEATBALLS WITH GINGER AND FISH SAUCE
These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use a combination of ground pork and goat meat. This will give the meatballs a richer flavor and a more tender texture.
- Season the meatballs well. Use a variety of herbs and spices, such as cumin, coriander, paprika, and garlic powder.
- Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
- Use a light touch when shaping the meatballs. Don't pack them too tightly, or they will be dense and dry.
- Brown the meatballs in a pan before baking them. This will help to seal in the juices and give the meatballs a nice crust.
- Bake the meatballs in a moderate oven. This will help to prevent them from drying out.
- Serve the meatballs with your favorite sauce. They can be served over rice, pasta, or vegetables.
Conclusion:
Goat and pork meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, goat and pork meatballs are sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love