Seven Hills Tallarook Goat Meatballs


Serves 4

This is a Pope Joan favourite – goat meatballs – using Seven Hills Tallarook’s gorgeous goat mince. It’s perfect for cold winters. Go on – give it a go! Pork or beef work also well in this recipe. If you feel like something a bit different you could fry an egg and have these for breakfast or simply make some quick cook polenta, or a couscous salad for night time.


Bold = available at Hams & Bacon.


100ml olive oil (I use Cockatoo Grove)

½ leek, diced

½ bulb fennel, diced

3 cloves garlic, crushed

2 long red chillis, de-seeded and finely sliced

½ tablespoon fennel seeds, ground

½ teaspoon caraway seeds, ground

¼ cup tomato paste 

100ml cider vinegar 

100g brown sugar

2 tins (400g) tomatoes

1 tin water (use the tomato tin)


1kg goat mince (I use Seven Hills Tallarook)

1 red onion, diced

1 teaspoon chilli flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon black sesame seeds

2 eggs

½ cup breadcrumbs

2 tablespoons chopped thyme

salt and pepper to taste

100ml olive oil (I use Cockatoo Grove)


1 tablespoon smoked yoghurt (I use Melbourne Pantry)

1 teaspoon pine nuts, toasted

1 teaspoon pomegranate seeds

1 bunch coriander leaves, washed and roughly chopped

4 flat breads, warmed (grilled or in the oven)



1. Place a heavy based, medium sized pot on a medium heat. Add the oil and when it’s hot add the leek, fennel, garlic and chilli. Cook for about 5 minutes, until fragrant and the leek and onion begin to become translucent, then add the spices and cook for a further 4-5 minutes.

2. Add the tomato paste and cook, stirring, for 2 minutes. Add the vinegar and sugar to the pot and combine, then add the tinned tomatoes and 1 tin of water. Bring all to the boil and simmer for 45 minutes to 1 hour. Meanwhile see below.


1. In a large mixing bowl, add all the ingredients and thoroughly mix for around 4-5 minutes.

2. Get your hands dirty and roll the mix into golf ball sized balls. Carry on this process until the mix is used up.

3. In a large frying pan add 100ml of oil and fry the balls in batches until golden brown. Place to the side once cooked.


1. Once the meatballs are cooked, place into a serving bowl, drizzle over the yoghurt, and scatter the pine nuts, pomegranate seeds and coriander. Serve the warmed flatbread on the side.