Shepherd Song Goat Meatballs with Belgian Carrot Soup & Furthermore’s Fatty Boombalatty

A Farm to Table Recipe Presented by Dinner on the Farm

Recipe by Chef Sarah Master, Barbette
Photos by Aaron Davidson

Shepherd Song Farm raises 100% grass-fed lamb and goat meat on the meadows of Wisconsin. The cool northern summers of the upper Midwest result in outstanding pastures that produce premium, lean lamb and goat in a healthy environment. When you buy protein from Shepherd Song Farm, you support environmentally-friendly, sustainable agriculture, healthy, relaxed animals, and the rapidly disappearing family farm.

Shepherd Song Goat Meatballs and Belgian Carrot Soup

Meatballs

1½ lb ground Shepherd Song goat meat

¾ lb salt pork, minced by hand

2 egg yolks

1 cup panko

10 pcs allspice, ground

¼ pc nutmeg, ground

1 tsp cinnamon

Salt to taste

Mix everything together and make a tester to check seasoning. Adjust to taste, if necessary, and roll out 12 small meatballs. Heat up a small amount of canola oil in a sauté pan. Sear the meatballs on all sides and cook until they are cooked through (about 5 minutes). Set aside until soup is heated up.

Soup

1 medium onion, diced

4 carrots, peeled and sliced

1 orange, juiced

½ gal vegetable stock

1 bottle Featured Beer Pairing

½ cup cream

2 Tbsp ground ginger

2 Tbsp yellow curry powder

1 Tbsp butter

1 tsp white pepper

½ tsp ground nutmeg

Salt to taste

In large pot, melt butter. Add onion and carrots, sweating until slightly softened. Add orange juice, stock and beer. Bring to a simmer and cook until the carrots are soft, but not mushy. Add remaining ingredients and puree. Adjust seasoning to taste. Can be made up to two days ahead and reheated.

To Serve

Place equal amounts of soup in four shallow bowls. Add the hot meatballs and drizzle with basil oil to finish.

Featured Beer Pairing:

Furthermore Beer’s Fatty Boombalatty

 

 

 

 


Chef Sarah Master - BarbetteChef Sarah Master of Barbette uses locally sourced ingredients as often as possible, presenting modern fare in a casual, eclectic, bistro atmosphere. Barbette’s menu includes gluten-free and vegetarian items, and tasting menus are available upon request. 

Barbette – 1600 WEST LAKE STREET, MINNEAPOLIS

8 a.m.–1 a.m., Sunday–Thursday
8 a.m.–2 a.m., Friday and Saturday
Reservations (612) 827-5710

Spring has arrived! 

The traveling farm dinner series you know and love is back for a fifth season. If you’ve never been to Dinner on the Farm, think al fresco dining, locally brewed beer, live music and farm tours. We have dinners in the works once a month from June through September. Information and tickets for each dinner will be available on the 20th of each month. 

Our Underground Dinner Parties are each designed to celebrate delicious food and excellent community in an awesome setting (indoors in the winter). Sign up for an invite on our website. 

We are also planning Sustainable Living Workshops and Classes, Culinary Adventures (outdoor adventure + travel meets foraging + gourmet meals) and Real Food Film Screenings. Check out the event page at www.dinneronthefarm.com for more information.

About The Growler

The Growler is a bi-monthly lifestyle magazine focusing on the craft and culture of beer, food, travel, music, art, and more.

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