Merguez Ground Goat Meatballs are a fantastic way to enjoy the flavors of Northern African cuisine at home. Goat is a wonderful protein that is becoming more readily-available in many markets. The meat is as versatile as any others already found in many homes. Make one of those homes yours!
I grew up in a home where wild game was a regular item in our household. I admit that as a kid, I turned my nose up at anything that wasn’t the in the basic categories (read: more common) of meat protein–beef, chicken, pork. But as I grew older, I began to gain an appreciation for the various meats that filled our freezer.
When I got married, we were fortunate enough to live overseas for a few years. In that time, our travels took us to locales that offered additional glimpses into meats that were not as readily seen, or eaten, in my childhood home in the Midwest. One of those meats that we saw more often was goat.
I am now a fan of many different meat proteins, such as venison, elk, antelope, boar, and of course, goat. Before you decide “EWWW!!! Eating Goat is gross!” don’t knock it ’til you’ve tried it. In fact, like many alternative meat options, once it’s prepared many folks have a tough time distinguishing this particular meat from lean beef. But in my opinion, it has even more flavor. I use it in many dishes like these juicy & delicious Grilled Goat Ribs.
On a recent date night out, we headed to one of the myriad of fantastic restaurants popping up all over San Antonio. This particular choice, called Rebelle, is one of the standouts in an ever-growing restaurant scene. Innovative, creative, and let’s be honest, probably too hip for me. But I had been dying to try it. The menu had so many choices! And I knew I was going to be overwhelmed with the seductive options once we arrived.
I scoped out the menu ahead of time, and I had my eye on one particular dish–Merguez Ground Goat Kebaps. Little did I know that my husband and I would go so over-the-top ga-ga for this dish that we’d immediately make plans to try and replicate it. From there, the hunt for the right ingredients was on.
Luckily, we have a fantastic place here in San Antonio that provides fresh, wonderful meats like goat and other great choices. Koch Ranches had just what I was looking for–goat that was already ground. Then I had to find a recipe that could help closely copy the flavors we’d fallen for. I found this particular recipe at Coffee and Crumpets. I adapted it just a bit to fit our tastes, and swapped in the goat.
And damn, it was goooooddd.
This will now be on regular rotation here in our house when we want something a little off the beaten path flavor-wise with the Harissa and North African spices. Or when we just want a healthy alternative to regular old ground beef.
Promise me you’ll try it if you find it in your local area! After you do, come back and tell me what you think of these incredible, flavorful little Merguez Ground Goat Meatballs!
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