-
1
Preheat the oven to 450F.
-
2
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.
-
3
Set aside.
-
4
Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat.
-
5
Add the onions, 1 teaspoon of the salt, and the thyme.
-
6
Lower the heat to medium and cook, stirring frequently, until the onions are soft and translucent, 10 to 15 minutes until nicely browned.
-
7
Transfer to a bowl and place in the refrigerator to cool completely.
-
8
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.
-
9
Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
-
10
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.
-
11
The meatballs should be touching one another.
-
12
Roast for 20 minutes, or until the meatballs are firm and cooked through.
-
13
A meat thermometer inserted into the center of a meatball should read 165F.
-
14
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
