The properties of goat meat gels without and with 120 mmol/kg CaCl₂ as influenced by setting time (30–120 min) at 60°C were studied. A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl₂ had the highest breaking force and deformation with coincidentally lowest expressible moisture content (P < 0.05). However, no differences in the trichloroacetic acid-soluble peptide content were observed for all gels tested (P > 0.05). A decrease in the myosin heavy-chain band intensity was noticeable when CaCl₂was incorporated, suggesting increased protein cross-linking. As setting time increased, the L* values increased with varying a* values, whereas no differences in b* values of gels were found, regardless of CaCl₂ addition (P > 0.05). The gel containing CaCl₂ with setting time of 60 min had the highest hardness, cohesiveness, gumminess, and chewiness (P < 0.05) and showed the compact network with high interconnection between strands. Goat meat balls prepared under aforementioned conditions had higher texture and overall likeness scores, compared with the control (P < 0.05). Therefore, prior setting at 60°C for 60 min in the presence of CaCl₂ is recommended for the manufacture of goat meat balls with improved quality.