Goat Meatball Pitas

Goat meatballs, in a pita with tzatziki

I know, who buys ground goat, right?

Well, we did. The Mizzou Meat Market is an amazing place run by students in the College of Agriculture, Food and Natural Resources. They butcher high quality meat and sell it at great prices. One time they had ground goat, and we said ‘Yes, please.’ (If you eat lamb, you will like goat just as much.)

This is a meal that can be a lot easier than I made it, but I wanted to treat that goat right so I made my own hummus, tzatziki and pita bread. I didn’t have classes that day, what can I say?

I was most inspired by a New Zealand Herald recipe because I figured Kiwis know what’s up with lamb/goat. Then I added dried coriander and mint because the flavors seemed to match, and bulked up the meatballs with breadcrumbs and egg, as you would Italian meatballs.

Goat is great, and the spices stood up to the meat. Hummus and tzatziki go so naturally with the Greek/Middle Eastern spices, and well, let’s call the addition of fresh pico de gallo “fusion.”

Goat Meatballs on Side

While I had trouble getting air pockets in some of the pita, the meatballs taste just as good on top, eaten with a knife and fork.


Goat Meatballs (makes about 24)

  • 1.5 lb. ground goat or lamb
  • 1 tsp. cumin seed
  • 1 tbsp. dried parsley
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • 1 tsp. dried mint
  • 1 small diced onion
  • 1 minced garlic clove
  • 1/2 cup breadcrumbs
  • 1 egg
  • Salt and ground pepper

Toast the cumin seeds, paprika and coriander for a few minutes to enhance the flavors. Add all ingredients to ground meat. Do not overwork. Form into balls about 2 inches in diameter (We ended up with 24 meatballs, but sizes may vary.) Refrigerate until ready to cook.

Add about a tablespoon of olive oil to a large pot and brown the meatballs a few batches at a time. Unlike Italian

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meatballs, these weren’t going to simmer in a sauce, so we put them all on a baking sheet in the oven at 375 until they were cooked through, about 10 minutes.

Serve with pita, tzatziki, hummus, lettuce, tomato and onion.

Homemade pita recipe from Brown Eyed Baker.

7 Replies to “Goat Meatball Pitas”

  1. Hey food looks amazing! I’ve never eaten goat ….except maybe in Jamaica. How did you cook your pita’s? I always cook tortillas in a very hot cast iron skillet? Is it the same method? Well no matter I’m sure they were very good with the pico too.
    AmyRuth

  2. Wow. This looks fantastic. I love goat meat and the pitas look absolutely phenomenal. I found you through a Smitten Kitchen comment string and I’ll definitely be back.

    Love your blog, the concept, the recipes and the design. Kudos to you both.

    – Dan

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