Goose Balls

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Goose Balls

Postby Bel007 » Sat Jan 31, 2009 6:42 pm

Just made these up tonight for the first time. Oh My !!!!! A new favorite.

Goose Balls

4 Goose breasts (approx. 2.5lb)
¾ lb bacon
½ C sliced Jalapeno peppers (fresh or jar)
2 Tbl minced garlic
2 tsp onion powder
2 tsp oregano
1 tsp black pepper
1 tsp cumin
2 eggs
½ C bread crumbs
1 bottle KC Masterpiece Original BBQ sauce (or favorite)
1 8oz can tomato sauce
8 oz water

Prepare goose breast in 1 inch cubes, soak 24 hours in Sprite (changed out two times). Grind goose, bacon in meat grinder (coarse plate). Add jalapenos and seasonings. Grind second time (fine plate). Add eggs and bread crumbs. Mix well.

Form into meatballs and place on baking sheet with rolled edge to contain drippings. Bake at 375 degrees for 30-40 minutes.

Place meatballs in slow cooker with BBQ sauce and tomato sauce and water. Cook on low 3-6 hours.

Serve over noodles, on bread, or skewers as appetizer. :biggrin:
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Postby side-slippin » Sat Jan 31, 2009 11:13 pm

that seriously made my mouth water just reading it :drool:
"Augustus...
...by-god Woodrow, it's been quite a party ain't it.
...yes sir."
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Re: Goose Balls

Postby REDGUN » Mon Feb 09, 2009 12:22 pm

Bel007 wrote:
Goose Balls



:lol: :lol:
This recipe looks great, but the name..............?

I can already here my friend when I tell them what they are eating. :no: :no:

"I didn't know geese had........"
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Postby Bel007 » Mon Feb 09, 2009 8:21 pm

Yeah............ :biggrin:

I took some to work last week. Everyone enjoyed them but one gal. When I asked if she wanted to try them, she said she could not muster up the courage to eat testicles.

I explained ... spaghetti and meat balls are not the testicles of "meat" and goose balls are not the testicles of geese.

She still wouldn't eat 'em.

More for me :thumbsup:
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Postby REDGUN » Tue Feb 10, 2009 3:04 pm

I am still going to make some for the next party I attend.

I am just going to tell everyone it is a French recipe called goose "buells" or something. Sounds better.

It's just like "pate and caviar" sounds so much better than saying "goose liver and fish eggs". Why else would someone try a "mountain oyster"??????
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