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Goat Ground Recipes

Some of our favorites include: Billy Goat Meatballs and more!


Billy Goat Meatballs


These meatballs, adapted from The Meatball Shop Cookbook, were inspired by the ingredients often found in a goat cheese tart — pungent chevre, fresh thyme and caramelized onions. Like most gamier meat, goat is so lean that it is important to add fat to avoid dryness. Here the goat cheese provides both fat and flavor. These can be served with a tomato sauce, but I prefer them as is.

Makes about 2 dozen, 1 1/2-inch meatballs



Section 1: Ingredients


  • 4 tablespoons olive oil

  • 1 onion, chopped

  • 2 teaspoons salt

  • 1 tablespoon fresh thyme leaves

  • 1 teaspoon sweet paprika

  • 1/4 teaspoon crushed red pepper flakes

  • 1/2 cup goat cheese

  • 2 pounds ground goat meat

  • 1/2 cup bread crumbs

  • 2 large eggs


Section 2: Directions


1. Preheat the oven to 450 degrees. Drizzle 2 tablespoons of the olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

2. Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the onions, 1 teaspoon salt and the thyme. Lower heat to medium and cook, stirring frequently, until the onions are soft and nicely browned, 10 to 15 minutes. Transfer to a bowl and place in the refrigerator to cool completely.

3. Combine cooled onion mixture with remaining ingredients in a large mixing bowl and mix by hand until thoroughly incorporated.

4. Roll the mixture into round, golf ball-sized meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

5. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 degrees.

6. Allow meatballs to cool for 5 minutes in the baking dish before serving.




Gourmet Goat Burgers


Here is a unique twist for hamburgers for your family.  Use ground veal and goat for an interesting taste experience.   This recipe will make some succulent burger patties for you and your family to enjoy!



Section 1: Ingredients


  • 1 pound ground veal or goat

  • 1 medium sweet onion, chopped

  • 1 teaspoon of dried rosemary leaves

  • 1 teaspoon of dried thyme leaves

  • 1 teaspoon of dried cilantro

  • 1 teaspoon of ground cumin

  • 1 teaspoon of sea salt

  • Black pepper to taste

  • 2 tablespoons of Dijon mustard

  • 1 tablespoon of Worcestershire sauce

  • 2 tablespoons of olive oil



Section 2: Directions


1. In a medium skillet, heat 2 tablespoons of the oil over medium to high heat. Add the onion, lower the heat, and sauté for about 20 minutes until nicely browned and caramelized. Be careful to not allow onions to stick to skillet. Set aside to cool.

2. Place the ground goat in a mixing bowl, mix in the onions, rosemary, thyme, cilantro, cumin, salt, pepper, cumin, mustard, and Worcestershire sauce.

3. Shape the ground goat mixture into 4 to 6 patties.

4. Grill the patties over the hottest part of your bbq, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium.

5. When done, serve with your favorite hamburger buns, sliced cheese, fresh lettuce, tomatoes, and your favorite condiment—such as ketchup, mustard, mayonnaise, barbeque, or other sauce.


Homemade Goat Chorizo Sausage


Spicy, delicious chorizo-style sausage made from grass fed goat meat.

Prep Time: 15 minutes

Resting Time: 8 hours

Total Time: 8 hours 15 minutes

Servings: 4 People




Section 1: Ingredients


  • 1 lb ground goat or lamb

  • 1 tablespoon smoked paprika

  • 2 tablespoons mild chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon fresh ground black pepper

  • 1 teaspoon dried marjoram or ¼ teaspoon dried oregano

  • Pinch of ground cinnamon

  • Pinch of dried ground bay leaves (optional)

  • 1 medium clove garlic grated

  • 1 tablespoon red wine vinegar

  • 1 tablespoon tequila


Section 2: Directions


1. In a stand mixer or in a bowl, thoroughly mix all ingredients with the paddle attachment until wet and tacky, about 2 minutes.

2. Refrigerate the sausage for a few hours before using. It will last a few days in the fridge, and can be frozen.

3. Portion the sausage into 2-3 ounce patties and cook. It can be eaten medium/pink, or fully cooked and crumbled for tacos, etc.

Notes

The flavor will improve and mellow after resting for 24 hours.

How to Use Goat Chorizo

~Simply cook it and use as taco meat for nachos, tacos, quesadillas and burritos

~Try your hand at making choriqueso, a rich cheese dip made from chorizo

~Mix the chorizo with soft queso quesadilla cheese and use to make traditional tamales

~Use it in soup, especially South American flavored ones like tortilla soup

~It’s great mixed with vegetables in simple sautés and vegetable mixes, especially with ingredients like squash and hominy






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