MLA Feta Stuffed Goat Meatballs

  • Prep time 45Min
  • Cook time 20Min
  • Technique Broil, Pan Fry / Saute, Stir Fry, Grill, Sear
  • Meat Goat
  • Cut
  • Serves 4

Feta Stuffed Goat Meatballs


1 ½ pounds ground goatmeat
½ onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cardamom
¼ cup chopped flat leaf parsley
1 teaspoon finely grated lemon rind
salt and cracked black pepper
4 ounces Greek feta, chopped into ¾ inch cubes
Tzatziki, tabouli and pita bread, to serve


Place the ground goat in a large bowl with the onion, garlic, spices, parsley, lemon rind, salt and pepper. Mix until fully combined.

Take enough mixture to roll into a ball just larger than the size of a golf ball. Make an indent in the centre of the ball and place a cube of feta. Fold the mixture around the feta to ensure the cheese is fully enclosed. Repeat with remaining mince mixture and feta. Place on a tray and refrigerate 15 minutes.

Preheat oven to 350°F.

Heat a couple of tablespoons of oil in a large non stick frying pan. Fry the meatballs over medium heat in batches until golden and sealed then place on a baking tray lined with baking paper. Transfer to the oven and cook for another 8-10 minutes.

Serve meatballs with tzatziki, tabouli and pita bread.