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

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.

Pre-order minced goat from butcher shops. If unavailable, substitute minced lamb, chicken, or beef.
Notes

Profile Massimo Mele

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Photography by Alicia Taylor

Ingredients

Method

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