Goat Balls

🥘 Ingredients

Meat Balls

• Allspice
  1 tbsp
• Egg Powder
  2 tbsp
• Goat Mince
  500 g
• Goat Seasoning
  2 tbsp
• Hot Dried Chilli Powder
  1 tbsp
• Light Soy Sauce
  1 tbsp
• Milk
• Mushroom Powder
  1 tbsp
• Pork Mince
  500 g
• Rye Bread
  4 slices
• Smoke Powder
  2 tbsp
• Tallow
• Yogurt
  3 tbsp
• salt

Sauce Per Serving

• Chicken Stock
  200 ml
• Cumin
  1 tsp
• Flour
  1 tbsp
• Fried Onion Powder
  1 tbsp
• Garlic and ginger paste
  1 tbsp
• Mushroom Powder
  1 tbsp

🍳 Cookware

• Large Bowl
• Pan
• Sauce Pan

Meat Balls

1. 1

   In a Large Bowl break up Rye Bread into tiny pieces. Add Egg Powder , Mushroom Powder , Yogurt and enough Milk to soak the bread. Mix well and leave for about ⏱️ 20 minutes .

   Rye Bread: 4 slices, Egg Powder: 2 tbsp, Mushroom Powder: 1 tbsp, Yogurt: 3 tbsp, Milk
2. 2

   In a Pan heat a small amount of Tallow and fry Goat Seasoning , Allspice , and Hot Dried Chilli Powder until fragrant. Take off the heat and add Light Soy Sauce . Leave to cool but don't let the fat set.

   Tallow, Goat Seasoning: 2 tbsp, Allspice: 1 tbsp, Hot Dried Chilli Powder: 1 tbsp, Light Soy Sauce: 1 tbsp
3. 3

   Mash the bread mixture into a paste with your hands before adding Goat Mince , Pork Mince , Smoke Powder and the cooled spice paste. Mix by hand until well combined. Normally you don't want to overwork meatballs but Goat meat is very loose so heavy working will make the balls easier to fry later. Test for seasoning by microwaving a teaspoons worth of the mix, add salt as needed. Form the meat into small balls of your preferred size.

   Goat Mince: 500 g, Pork Mince: 500 g, Smoke Powder: 2 tbsp, salt
4. 

   4

   Add more Tallow to the pan and get the pan hot. Shallow fry the meatballs in batches to not overcrowd the pan. Fry until all sides are well browned, set aside on paper towels to remove excess oil. The balls can be frozen for use later or used after being allowed to cool slightly. Reserve the flavoured oil!

   Tallow

Sauce Per Serving

1. 1

   For each serving of meatballs: In a Sauce Pan on a medium heat, add a tablespoon of flavoured oil and Flour . Cook the roux until deep golden brown. Add Fried Onion Powder , Garlic and ginger paste , Mushroom Powder , Cumin and hot Chicken Stock . Mix well and add meatballs. The meatballs can be frozen it will just need longer in the pan.

   Flour: 1 tbsp, Fried Onion Powder: 1 tbsp, Garlic and ginger paste: 1 tbsp, Mushroom Powder: 1 tbsp, Cumin: 1 tsp, Chicken Stock: 200 ml
2. 2

   Cook the meatballs in the sauce until heated all the way through and serve over the top of your prefered vegtables.