Billy Goat Balls - olive oil

Method

• Preheat the oven to 450F.
• Drizzle 2 tablespoons of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
• Set aside.
• Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat.
• Add the onions, 1 teaspoon of the salt, and the thyme.
• Lower the heat to medium and cook, stirring frequently, until the onions are soft and translucent, 10 to 15 minutes until nicely browned.
• Transfer to a bowl and place in the refrigerator to cool completely.
• Combine the cooled onion mixture with the paprika, red pepper flakes, goat cheese, ground goat meat, bread crumbs, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
• Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
• The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through.
• A meat thermometer inserted into the center of a meatball should read 165F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.