Name: Massimo Mele’s lemon-scented goat meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6
Ingredients: 1 slice sourdough, crusts removed, torn into small pieces; 1 tbsp milk; 500 gm minced goat (see note); 1 garlic clove, crushed; 2 tbsp finely chopped flat-leaf parsley; Zest of 1 lemon; 120 gm finely grated pecorino; 100 gm finely chopped mortadella; 1 egg, lightly beaten; 24 large lemon leaves; Olive oil, for drizzling

Massimo Mele’s lemon-scented goat meatballs

This delicious goat meatball recipe by Peppina chef Massimo Mele is a cinch to make, and perfect for sharing.

Lemon-scented goat meatballs recipe by Massimo Mele — Lemon-scented goat meatballs in lemon leaves

Serves 4-6

Prep

15M

Cook

15M

Total

30M

It’s hard to believe that these citrus-scented goat meatballs are so easy to make. Bursting with flavour and cooked over a wood-fired or charcoal barbecue, these goats meatballs are a good camping recipe.

“Lemon leaves impart a delicious flavour while the mortadella adds a little salty fat,” says Massimo Mele. “Please don’t eat the lemon leaves.”

Ingredients

1 slice sourdough, crusts removed, torn into small pieces

1 tbsp milk

500 gm minced goat (see note)

1 garlic clove, crushed

2 tbsp finely chopped flat-leaf parsley

Zest of 1 lemon

120 gm finely grated pecorino

100 gm finely chopped mortadella

1 egg, lightly beaten

24 large lemon leaves

Olive oil, for drizzling

Method

Place bread and milk in a small bowl and soak for 5 minutes. Transfer to a large bowl with minced goat, garlic, parsley, zest, pecorino, mortadella, and egg. Season to taste and, using your hands, mix until well combined.

Divide mixture into 12 (about 75gm each) and roll into 3.5cm-diameter ovals and flatten slightly. Sandwich each with two lemon leaves; refrigerate for 1 hour.

Prepare and preheat a wood-fired or charcoal barbecue to high. Once the coals are glowing move to one side. Cook meatballs using indirect heat, turning frequently, until cooked and lightly charred ( 15 minutes). Place on a large platter and drizzle with extra oil, to serve.