Goat meatballs, also known as goat keema balls or kebabs, are a popular dish in many cuisines around the world. They are made by mixing ground or minced goat meat with various spices and binders to form balls or oblong shapes, which are then cooked by frying, baking, or grilling. Some common names for cooked goat meatballs include:
Goat Keema Balls/Kebabs
“Keema” refers to minced or ground meat in Indian cuisine. Goat keema balls or kebabs are a staple appetizer or main course in Indian, Pakistani, and Middle Eastern cooking. They are typically seasoned with spices like cumin, coriander, garlic, ginger, chili peppers, garam masala, etc. The word “kebab” is used interchangeably with meatballs in these regions.
Kofta
In the Middle East and South Asia, kofta refers to meatballs or meatloaf made from ground or minced meat like lamb, beef, chicken or goat along with bulgur wheat, vegetables, herbs and spices. Goat kofta is especially common in Indian, Afghani, and Persian cuisines. They can be shaped into balls, patties, or cylinders and cooked in curries, stews or skewers.
Albóndigas
In Spanish and Mexican cuisine, albóndigas refers to meatballs made from beef, pork, chicken, turkey, lamb or goat. Goat albóndigas is known as albóndigas de chivo or cabrito. They are often cooked in tomato sauce or served in soups and stews.
Kibbeh
Kibbeh is a Levantine dish made with bulgur wheat and finely minced meat like lamb or goat. Goat kibbeh is seasoned with Middle Eastern spices like allspice, cinnamon and nutmeg. The kibbeh mixture is shaped into balls, patties or torpedoes, then deep fried or baked.
Capretto al Forno
Capretto al forno are baked goat meatballs seasoned with garlic, rosemary, parsley and grated cheese from Italian cuisine. Capretto refers to goat kid. The meatballs are rolled by hand then oven-baked until browned.
Chevon Kebabs
“Chevon” is another word for goat meat. Chevon kebabs are goat meatballs or cubes threaded onto skewers, seasoned with garlic, ginger, coriander, chili powder and grilled or roasted. They are popular in Caribbean and African cuisines.
Bokkoms
Bokkoms are wind-dried, salted goat meatballs popular in South African cuisine. They originate from the Cape Malay community. Whole goat meat is cut into chunks, seasoned, shaped into balls and sun-dried.
Cabrito Al Pastor
In Mexican cuisine, cabrito al pastor refers to a dish of goat meat marinated in dried chilies and spices, stacked and roasted vertically on a spit like shawarma or gyro meat. Slices are cut off to serve as tacos with onion, cilantro and lime.
Tsire
Tsire is a West African meatball stew made with goat tripe and seasoned with spices like chili powder, garlic, ginger and nutmeg. The goat tripe is boiled till tender then minced and shaped into small balls to simmer in the stew.
Conclusion
Goat meatballs go by many names depending on the region and preparation method – kebabs, kofta, albóndigas, kibbeh, capretto, chevon, bokkoms, cabrito and more. But they all refer to the delicious and versatile dish made from ground, minced or chopped goat meat seasoned with spices and formed into balls, patties, or cubes before cooking.