Lamb Meatballs Stuffed with Goat Cheese
Delicious lamb or goat meatballs stuffed with goat cheese, served with a yogurt dipping sauce.
Goat, Lamb, Meatball
Meat (Choose One)
chopped fresh parsley
chopped fresh cilantro
chopped fresh mint
smoked Spanish paprika
freshly ground black pepper
fine sea salt
fresh goat cheese
Combine the ground lamb, parsley, cilantro, mint, onion, cumin, cayenne, paprika, black pepper, eggs, and salt in a large bowl and mix well.
Tightly cover with plastic wrap and refrigerate for at least an hour.
Using your hands make a round meatball the size of a golf ball then slightly flatten it into a disk.
Put a pinch of goat cheese in the center and carefully wrap the meat around it gently reshaping it into a ball.
Repeat until all the meatballs are filled with goat cheese.
Refrigerate again for an hour to firm up until ready to cook.
Preheat the grill or broiler to hot.
Grill the meatballs or place them on a baking sheet to broil. You may also pan-fry them in a few tablespoons of oil.
Cook, turning a few times, until all sides are browned--7 to 8 minutes.
Serve immediately with the yogurt sauce for dipping.
Serve from the paper or on a platter with baguette chunks, extra mustard and kani sauce on the side.
Goat is an excellent substitute for the lamb.