Goat and Pork Meatballs

• 13 cup milk
• 1 slice bread, crust removed
• 1/2 pound ground goat
• 1/2 pound ground pork
• 1 tablespoon finely chopped yellow onion
• 1 tablespoon finely chopped parsley
• 1 large egg
• Pinch ground nutmeg or dried marjoram
• 3 tablespoons freshly grated Parmesan cheese
• Vegetable oil, as needed
• 1 teaspoon salt
• 18 teaspoon ground black pepper
• 1 cup panko or other dry bread crumbs
• 1/2 cup horseradish mustard, optional
• 1/2 cup sour cream, optional

1. In a small saucepan, combine milk and bread.
2. Place over medium-low heat and bring to a boil.
3. Mash bread with a fork, and remove from heat.
4. Transfer to a mixing bowl and add goat, pork, onion, parsley, egg, nutmeg or marjoram, Parmesan cheese, 1 teaspoon vegetable oil, salt and pepper.
5. Mix thoroughly but gently by hand.
6. Gently, without squeezing, shape mixture into small balls about 1 inch in diameter.
7. Roll in bread crumbs to coat.
8. Place a large skillet over high heat, and add about 1/4 inch oil.
9. When oil shimmers, gently add meatballs by sliding them onto a wide spatula and then into oil.
10. Turn meatballs until browned on all sides.
11. Transfer to a plate lined with paper towels, then immediately to a warm serving platter.
12. If desired, serve with mustard or a sauce of equal parts mustard and sour cream.

milk, bread, ground goat, ground pork, yellow onion, parsley, egg, ground nutmeg, parmesan cheese, vegetable oil, salt, ground black pepper, bread crumbs, horseradish mustard, sour cream

Taken from cooking.nytimes.com/recipes/1012471 (may not work)