Goat Meatballs with Romesco Sauce
Easy goat meatballs with smokey almond romesco sauce
- 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
- 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
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
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.
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.