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Goat Meatballs with Romesco Sauce - Print
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+ servings

Goat Meatballs with Romesco Sauce

Easy goat meatballs with smokey almond romesco sauce
Course: Main Course, Snack
Cuisine: Spanish
Keyword: Goat, Lamb, Meatballs, Romesco
Servings: 4



  • 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

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



  • 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

Romesco Sauce

  • 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.