Wild Goat Meatballs with Forking Mint Couscous
Serves 4
Ingredients
- 750 g wild goat mince
- 1 onion, grated
- 3 garlic cloves
- 1 egg
- 1/2 cup fresh breadcrumbs
- 2 tsp ground cumin
- 2 tbsp Glasseye Creek Forking Mint Sauce
- 250 g couscous
- 250 g Greek yoghurt
- 1/2 cup parsley
Method
1. Combine mince, onion, garlic, egg, breadcrumbs, cumin, 1 tsp salt and half the sauce. Shape 16 meatballs and chill 20 minutes.
2. Brown in a lightly oiled pan, turning, for 10-12 minutes until at least 75°C in the centre.
3. Prepare couscous according to packet directions and fold through parsley. Mix remaining sauce into yoghurt.
4. Serve meatballs with couscous and mint yoghurt.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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