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Spaghetti and Meatballs
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Goat Meatballs and Spaghetti

Tender, rich goat meatballs make an incredibly flavorful take on the classic spaghetti and meatballs everyone will love.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Servings: 6 People
Calories: 844kcal
Cost: 10

Equipment

  • 1 mixing bowl
  • 1 Pasta pot

Ingredients

  • 2 lb Shepherd Song Farm ground goat meat
  • 1 Tablespoon grated fennel
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • 2 garlic cloves
  • 3 egg yolks
  • 2 oz goat milk
  • 2 oz cheese
  • 3 oz breadcrumbs
  • 4 oz ground fat or sausage optional
  • 2 oz lamb gelatin optional
  • 1 ea onion
  • 1 ea parsley bunch
  • 1 cup vegetable stock
  • 1 jar of marinara sauce your favorite brand

Instructions

  • Season ground goat with salt and pepper.
  • With mortar & pestle grind fennel, cumin and oregano with bread crumbs and move mixture to a metal mixing bowl.
  • Add goat milk to the bread crumbs and stir until combined.
  • Dice onion & lamb gelatin.
  • Thinly slice garlic, parsley and thyme and add to bread crumbs.
  • Add egg yolks, half of the cheese, ground lamb fat to the ground goat meat.
  • Allow mixture to sit and absorb flavors together before rolling into balls.
  • Sear in a cast iron skillet on all sides.

Sauce

  • Add vegetable stock and Marinara sauce.
  • Simmer for 45 min or until cooked thoroughly.

Finish and serve

  • Boil pasta noodles for 7 min (or 1 min less then recommended, until al dente).
  • Toss noodles in sauce and plate with meatballs.

Video

Notes

Either ground goat or ground lamb meat can be used in this recipe. 

Nutrition

Serving: 6oz | Calories: 844kcal | Carbohydrates: 19g | Protein: 47g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 327mg | Sodium: 632mg | Potassium: 627mg | Fiber: 1g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 6mg