Merguez Ground Goat Meatballs

Ingredients

• 1 lb. ground goat
• 1/2 cup white onion, finely chopped
• 2 cloves garlic, finely minced
• 1 tbsp. harissa paste (see note below regarding ingredient)
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. ground fennel
• 1 tsp. paprika
• 1/4 tsp. cayenne
• 1/2 tsp. salt

Basil Yogurt Sauce

• 1/2 cup greek yogurt
• 1/4 cup crumbled feta cheese
• 1 tbsp. fresh basil, finely diced
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Servings:meatballsInstructions

1. Finely chop the onions, and mince the garlic. Add to ground goat.
2. Add the spice blend & Harissa to meat mixture.
3. Get your hands in there (wash them first, of course!)! Your hands are the best tool to ensure all of the ingredient are evenly incorporated. Be sure not to over mix the meat, however, as the texture can become tough if it is mixed too much.
4. Roll meat into 2-3" long meatballs, and place on parchment paper-lined baking sheet. Preheat oven to 400 degrees F, and bake meatballs for 30 minutes, or until browned. While meatballs are baking, mix together ingredients for yogurt sauce and set aside.
5. Serve meatballs immediately topped with dollop of basil yogurt sauce.