Many years ago, during my first year at college, my roommate was a girl from Kenya. One afternoon, when we were talking about family celebrations, she remarked, “A party isn’t a party unless there’s a goat.” As it turns out, truer words were never spoken. Without further ado, my recipe for goat meatballs, fit for any party:
With your hands, mix one pound of ground goat, one cup of Orgran rice crumbs, two tablespoons of all-purpose seasoning, one teaspoon of sea salt, and 1/2 cup of ketchup. Form the mixture into one-inch balls, and place the meatballs in a Pyrex dish. Make sure you leave plenty of room between the meatballs, because after you cook them for 60 minutes at 350 degrees (uncovered), you’re going to turn them over with a fork and cover them with a maple-sugar-and-ketchup sauce, and then cook them (still uncovered) for another 30 to 45 minutes. Enjoy!