Goat Meatballs Served With Trahana

Combine the goat meat, onions, garlic and herbs in a large bowl.

Run the bread lightly under the tap to dampen and squeeze dry. Crumble it into the meat mixture. Season with salt and pepper and knead to combine all the ingredients thoroughly. Shape into balls the size of golf balls. Set aside.

In a large, deep skillet, heat the olive oil over medium-high heat and fry the keftedes until browned and cooked through, turning them to cook on all sides. This will have to be done in batches.

Remove the keftedes with a slotted spoon and set aside to drain on paper towels. Let the skillet cool and scrape it clean.

Add the butter to the same skillet, heat over medium-low heat, and when it melts and bubbles up, pour in the trahana. Cook, turning constantly, for 5 minutes.

Add the water to the skillet, reduce the heat to low, and simmer the trahana, stirring until all the water has been absorbed and the trahana is tender, 12 to 15 minutes. Add another 1/2 to 1 cup water if necessary.

About 5 minutes before the trahana is done, return the keftedes back to the skillet and heat everything together. Serve hot.