Copperhead Farm served up its own brand of Billy Balls, goat meat and goat cheese meatballs with homemade pesto sauce, made fresh this morning. The received rave reviews! We 'guess-timated' the recipe by pausing and replaying the Food Network video review of the NYC-restaurant, Meatballs. We've posted our version below.
Products sold at market: Goat meat from Copperhead Farm. Grass-fed beef, chicken, free range eggs and maple syrup from our ValleyFreshMeat.com CSA partner, Sunnybrook Farm / North Hadley Sugar Shack.
January 5, Greenfield Winter Market (Sampling: Goat Curry with Rice)
January 19, Hampden Winter Market (Sampling: Goat Roast)
* Purchase a ValleyFreshMeat.com CSA share and we'll bring your order to an upcoming farmer's market for easy pick-up. Just email humera at copperheadfarm dot com.
Billy Balls Recipe:
1 lb ground goat
4 oz goat cheese
1 cup bread crumbs
1 cup diced onions
1 tsp paprika
1/2 tsp salt
1/4 tsp red chili flakes
Caramelize onions until translucent. Mix all ingredients. Form meatballs. Roast in 400 degree F oven. Serve hot, topped with pesto. Enjoy! Serves 4-6.
1 tightly-packed cup of basil leaves
1 clove garlic
1/4 cup walnuts
1/4 cup parmesan cheese
1/2 cup olive oil
salt to taste
pepper optional, to taste
Chop garlic in food processor. Add basil leaves and chop until fine. Add walnuts and Parmesan cheese and grind to paste. Add olive oil, salt and pepper, pulsing until just combined.