Venison Meatballs
Serves
4
Prep Time
45mins
Cook Time
40 mins
Serves
4
Prep Time
45mins
Cook Time
40 mins
Venison Meatballs are a rich and flavoursome twist on a classic dish. Made from tender, lean venison, these meatballs offer a deeper, more robust flavour compared to traditional beef or pork. Seasoned with a blend of herbs and spices, they retain moisture and are beautifully succulent. Venison’s beefy taste pairs perfectly with earthy sauces, such as a rich tomato or red wine reduction, or a creamy mushroom sauce. These meatballs are perfect served with pasta, mashed potatoes, as a canapé or in a crusty roll smothered in grated cheese for a rustic, satisfying and comforting meal. Ideal for those seeking something a little different and packed with flavour.
Ingredients
| Ingredients - For the meatballs | |
| 450g | Venison mince |
| 250g | Ricotta cheese |
| 150g | Parmesan cheese, finely grated |
| 5g | Fresh Oregano |
| 5g | Fresh Basil |
| 5g | Fresh Rosemary |
| 5g | Fresh Chives |
| 1/2 a lemon | Lemon zest, grated |
| 1/2 | Sea salt |
| 2 tbsps | Extra Virgin Olive Oil |
| For the sauce | |
| 1 | Onion, diced |
| 2 cloves | Garlic, finely chopped |
| 2 x 400g tins | Tinned tomatoes, chopped |
| 200ml | Red wine |
| good bunch | Basil, fresh, chopped |
| 2 tbsps | Extra Virgin Olive Oil |
| to taste | Salt and pepper |
| 1/2tsp | Crushed Chilli flakes (optional) |
| Dash | Worcestershire Sauce |
| 1tsp | Honey (optional) |
Equipment
| Large bowl |
| Frying pan |
| Saucepan |
| Oven proof dish |
your oven to 180°C.
by frying your onions and garlic (and optional chilli) in olive oil until transparent and soft.
tinned tomatoes, red wine, freshly chopped herbs, a couple of shakes of Worcestershire sauce and season to taste.
and allow sauce to simmer to reduce until thick and unctuous.
to check for seasoning, (if a little acidic, add a teaspoon of honey), and transfer to an oven proof dish and set aside.
take a large mixing bowl and add all of your ingredients and mix well. Your hands are best for this.
into equal sized balls. You can weigh your meatballs if you wish, around 50g is a good size.
olive oil in a frying pan, and add a couple of meatballs (not too many or they won’t brown properly), and seal all over.
transfer to the sauce in the oven proof dish and add a couple more meatballs to your frying pan.
all of your meatballs are sealed and in the sauce.
meatballs and sauce into your hot oven for around 15 minutes.
your meatballs and spicy tomato sauce over freshly cooked pasta, with some grated Grana Padano. Alternatively, you can fill a crusty roll or baguette with meatballs and sauce, and smother with grated cheddar for that meatball sub comfort hit or hangover cure!
You could also serve your meatballs as a canapé.
Place them on a board with toothpicks in them and serve the spicy sauce as a dip on the side.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |