Persian Venison Meatballs with Yoghurt & Pomegranate

Persian Venison Meatballs with Yoghurt & Pomegranate

Middle Eastern inspired venison dish…
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine Venison
Servings 4


  • 400 grams venison mince
  • 1 brown onion peeled and finely chopped
  • 100 grams breadcrumbs
  • 1 egg
  • 2 garlic cloves crushed
  • 1 small bunch dill finely chopped
  • 1 small bunch coriander finely chopped
  • 1 small bunch mint finely chopped
  • 50 grams pine nuts
  • 3 tbsp plain flour
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 0.5 tsp ground allspice
  • rapeseed oil for frying
  • Maldon sea salt and freshly ground black pepper
  • handful coriander coarsely chopped,to serve
  • handful mint coarsely chopped,to serve
  • handful dill coarsely chopped,to serve
  • 100 ml natural yogurt to serve
  • 50 grams pomegranate seeds to serve


  • Preheat the oven to 180°C/160°Fan/375°F/Gas Mark 4
  • In a large bowl, using your hands, mix together the venison, onion, breadcrumbs, egg, garlic, herbs, pine nuts, flour and spices and season with salt and pepper.
  • Keeping your hands wet with cold water shape the mixture into golf ball size balls. Chill for 30 minutes.
  • Heat the oil in a large sauté pan and sear the meatballs all over. Remove from the heat and put onto a roasting tray and cook in the preheated oven for 10-15 minutes.
  • Serve with the chopped coriander, mint, dill, yoghurt and pomegranate seeds scattered over.
Keyword Venison