Seven Hills Tallarook Goat Meatballs

Meatballs-final-large

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.

Ingredients:

Bold = available at Hams & Bacon.

FOR THE SAUCE

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)

FOR THE MEATBALLS

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)

TO SERVE

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)

Method: 

FOR THE SAUCE

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.

FOR THE MEATBALLS

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.

TO SERVE

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.