Name: Goat Meatballs on Wet Polenta
Cook time: 1 h
Total time: 1 h
Yield: Serves 4
Ingredients: 1 tsp coriander, ground; Salt, to season; 1 tsp chilli flakes; 1 cup chicken stock (use water, if you don’t have stock); ½ tsp cumin powder; 2 Tblsp thyme, chopped; ½ cup breadcrumbs; 1 red onion, diced; black pepper, to season; 200 g lamb mince; ¼ cup tomato paste; 100 ml sherry vinegar; 2 large free-range eggs; 700 g goat mince; 1 tsp cinnamon, ground; ¼ cup honey; ½ Tblsp fennel seeds, whole; sea salt, to season; 2 x 400 g tins tomatoes; 2 red chillies, finely sliced (choose the heat to suit your taste); 2 leeks, rinsed, roughly chopped; ½ fennel bulb, diced; 3 cloves garlic, crushed; 100 ml olive oil; 1 tsp cumin, ground; 1 cup polenta, coarse; 40 g butter; ¼ cup Parmesan, grated, plus extra to serve; pepper, to season; 3 cups water, cold

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Goat meat might be similar to lamb in texture, but it’s far leaner. This means it can’t always be cooked in the same way. Lamb’s fat content makes it easier to cook in its own juices, so if you’re planning a meal with minced goat meat, ask your butcher to mix in a little minced lamb (preferably from the shoulder). I’ve included minced pork as well, which will add even more fat, as well as a good balance of flavour. Accompany these meatballs with polenta, one of my favourites when done prope