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Ingredients
- ⅓cup milk
- 1slice bread, crust removed
- ½pound ground goat
- ½pound ground pork
- 1tablespoon finely chopped yellow onion
- 1tablespoon finely chopped parsley
- 1large egg
- Pinch ground nutmeg or dried marjoram
- 3tablespoons freshly grated Parmesan cheese
- Vegetable oil, as needed
- 1teaspoon salt
- ⅛teaspoon ground black pepper
- 1cup panko or other dry bread crumbs
- ½cup horseradish mustard, optional
- ½cup sour cream, optional
Nutritional analysis per serving (4 servings)
503 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 32 grams protein; 771 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Gently, without squeezing, shape mixture into small balls about 1 inch in diameter. Roll in bread crumbs to coat.
- Step 4
Place a large skillet over high heat, and add about ¼ 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.
Private Notes
Comments
These were good but I thought the seasonings for my families taste were a bit light so I added basil, oregano, additional marjoram, extra garlic. I didn't have any parsley in the house so just skipped it. The combo of goat and pork is a nice choice as these are rich and make a great addition to the sauce. Will make again. I think they would also do well with lamb and pork.