715.265.7637

Free Shipping - On Orders over $250! Or Flat-Rate of $24.95!Shop Now »

Goat Meatballs Romesco

Goat Meatballs with Romesco Sauce

Chef Ben Spangler.

Romesco is a rich sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread.  It is a lovely shade of red and is extremely flavorful and warming, but not spicy hot. It is one of the favorite sauces in Spain and has inspired many versions. In our recipe, the smoked almonds give it a special twist. Other nuts such as peeled hazelnuts can be substituted. A very versatile sauce, romesco works well with most proteins: fish, chicken, shrimp, and pork would all be great ideas, and to sweeten the deal, it makes a great dip for vegetables too.

Sumac, the tart coating of a dark red berry, is common around the eastern Mediterranean. It adds a nutty but tart taste, and is a terrific partner for goat. Sumac can be found in most Middle Eastern markets.

Zatar (meaning thyme in Arabic) can be substituted if available for the spice and herb mix and generally contains a combination of sumac, marjoram, and thyme, along with other complimentary spices.  It is commonly used in Mediterranean and Middle East cuisine.

This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Goat Meatball Romesco Plated

Goat Meatball with Romesco Plated. Photo by Ben Spangler.

Ingredients

Meatball Ingredient Display

Meatball Ingredient Display

2 lb Ground Goat

1 teaspoon black pepper
2 teaspoons Aleppo pepper
1 Tablespoon sumac
1 Tablespoon sliced garlic
3 Tablespoons chopped herbs, such as rosemary, marjoram and thyme
1 ea whole egg
1 ea egg yolk
6 oz  panko
3 oz bread crumbs
3 oz Parmesan cheese

Ground Goat Prep Meatballs

Ground Goat Mix for Meatballs. Photo by Ben Spangler.

Method 

  • Mix salt, black pepper, Aleppo pepper, sumac, herbs, garlic, cheese and bread crumbs
  • In a separate bowl mix meat with eggs until fully incorporated add dry mix
  • Once blended completely roll into 2 oz meatballs and put in fridge uncovered for 1 hr to fully hydrate bread crumbs
  • Preheat an oven to 300F.
  • Working in batches, ently brown the meatballs on medium heat on 2 sides
  • Once all seared add back to the pan and with 2 c romesco and enough water to almost cover meatballs
  • Cover with lid and braise  300 °F for  approximately 3.5 hrs
  • Allow to cool until warm

Blender Romesco Mix

Blender Romesco Mix. Photo by Ben Spangler.

Romesco Sauce

1.5 lb roasted peppers
1 Tablespoon salt
2 Tablespoons chives
5 ea Garlic cloves
4 oz Smoked almonds
8 oz Extra Virgin Olive Oil (EVOO)
2 oz Pepperoncini
4 oz Breadcrumbs

Method 

  • Pulse roasted peppers in blender with the garlic, salt, pepper,  half the chives, and pepperoncini, then puree.
  • Add almonds and process until smooth then add 1/2 of the bread crumbs, puree again, then add the remaining breadcrumbs.
  • Slowly drizzle in EVOO. Results should be thick, slightly rough and textured.
  • Let the sauce stand for an hour at room temperature for flavors to blend.

Romesco Sauce

Romesco sauce ready for plating

Plating

  • Place 2 oz romesco on center of plate and add meatballs, garnish with 1 Tablespoon pepperoncini, pea tendrils if using, parmesan and chives, then serve immediately.

 

SHARE THIS RECIPE

 

Share your Story!

Share your Shepherd Song Farm recipe story with us and get $25 off your next order.
Click for details!

Comments are closed.

Subscribe to our newsletter to stay updated on our latest recipes and discounts!

Click Here to Subscribe!
back to top