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.
When we were living in San Antonio, we always made an effort to try one of the myriad of fantastic restaurants always popping up all over town. One particular restaurant, 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. When it was first opened, I was 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!
| Servings | Prep Time |
| 14 meatballs | 15 minutes |
| Cook Time |
| 30 minutes |
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Step outside your comfort zone and try these flavorful and simple Merguez Ground Goat Meatballs. Served as either a main dish over orzo or couscous, or as an appetizer at your next dinner party, these delightful little bites will become a favorite on your menu rotation.
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- 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
- 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
- Finely chop the onions, and mince the garlic. Add to ground goat.
- Add the spice blend & Harissa to meat mixture.
- 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.
- 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.
- Serve meatballs immediately topped with dollop of basil yogurt sauce.
Merguez is a traditional North African sausage with a blend of spices, and another ingredient called Harissa. Not familiar with it? Consider this your introduction.
Harissa is a condiment generally used in Tunisian, Moroccan, and other North African dishes. It is a blend of red chiles, red bell peppers, garlic, olive oil, vinegar and salt. Very straightforward, but also very big flavors. This dish just wouldn't be the same without it.
Once you've used this delicious ingredient in this recipe, don't stop here! Stir the Harissa into scrambled eggs, stews, sauces, or even spread it on toasted bread. You'll be addicted to the rich flavors, adding it to everything in your kitchen!
Not sure if you've ever seen Harissa in your local store? It is either likely in the international aisle, or tucked away in condiments. But if you want to just click and order it, you can get it here.
Easy as, well, Merguez Ground Goat Meatballs!
Agreed, goat meat is delicious!! I love that you made merguez out of it! I truly believe merguez is one of the most delicious and underrated sausages in existence right now. These look so amazing!!
Julie, this was a revelation. Having it at the restaurant made me want it again (and again, and again)!
I’ve enjoyed goat meat before but never goat meatballs, and the spices you use here sound delicious for this meat!
Marlynn, the combination was absolutely perfect. Hope you have a chance to try it at some point!
What do you recommend as dairy-free substitutions for the yogurt and feta while maintaining same to similar flavor?
I have a coconut “yogurt” by GT that I really enjoy and am thinking about subbing that for the Greek yogurt. It definitely has a strong coconut flavor to it though. Do you think that’d pair well with this dish? If so, is there anything that comes to mind as a replacement for the feta?
Hi Marylynn! Glad you found this recipe intriguing. In terms of substitutions, Silk, Chobani & So Good are brands that have reliable dairy-free yogurts. In terms of the feta, you can even omit it if you can’t find a good sub. But if you are able to find an almond-based feta alternative, that would be a great addition to this particular dish. Hope you are able to enjoy this again!
I’ve yet to eat goat, but I’d love to try it. I really like your spice combination in the meatballs!
In my homeland my mom cooks goat meat more often than beef or lamb. Goat and mutton are best meat for our Indonesian curry. I like goat meat as well. Here in Turkey mostly kofte (Turkish meatball) are best make by mixing beef and mutton, but rarely I find goat meat here. Your meatball looks superb! love you use harissa in it, it must kick the taste 🙂
I wish the US would catch up with other cultures–there are so many other healthy and sustainable meat proteins like goat that are delicious!
Love goat meat! It’s available around here only in specialty shops or around easter. But when it is available, I buy as much as I can. I’ll have to see if I can find it ground, but if not, I’m sure these flavors would be great in a stew as well.