Goat and Feta Meatballs

I really love this blend of flavors,  they remind me of Swedish Meatballs, creamy and light yet meaty. To this day it amazes me how so few ingredients can produce such a oral satisfying sensation. Of course the true key is to use locally made products, for they can bring it home time after time, like an old friend forever dependable. For those that have not had the pleasure of eating goat meat, this is a great introduction into this delightfully delicate meat!

1 ground JFF Goat meat, room temperature
1/3 c Bulgar wheat
2 c boiling water
1/2 tsp kosher salt
3/4 tsp ground black pepper
4 oz Mountain View Dairy Feta, crumbled
3 tbsp fresh parsley, chopped finely (3 tsp dried)
1 tbsp fresh mint, finely chopped (1 tsp dried)
3 cloves garlic (The Farm or Russia Corners), minced

In large bowl soak Bulgar in 2c of boiling water for 15 minutes. Drain any excess water left, and squeeze bulgar to remove any remaining.

In a large bowl mix all ingredients well. Cover with wrap and refrigerate for 30 minutes but 3 hours if you have the time.

Preheat oven to 400 degrees F. Line a large baking sheet with foil. Form about 20 meat balls from mixture, line on baking sheet. Drizzle with olive oil.

Bake for 15-20 minutes. Serve with Basil Hummus couscous or buttered noodles.