Goat and Pork Meatballs

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.
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4 servings (about 56 meatballs)

Preparation

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.
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.
3. Gently, without squeezing, shape mixture into small balls about 1 inch in diameter. Roll in bread crumbs to coat.
4. 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