Venison meatballs

Meatballs

The meatballs are made with venison mince, venison liver, which is an absolute powerhouse of nutrients, and a pinch of seaweed to add iodine and other useful minerals.

Serve with a simple tomato pasta sauce or visit https://wholefoodwarrior.co.uk/blog/vegsauce for a nourishing hidden vegetable sauce that complements this dish well.

Meatballs

Venison meatballs

This nourishing meatball and pasta dish from nutritionist Eva Humphries is a great way to get more game into your diet.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Venison
Servings 4 people

Ingredients
  

Fresh Ingredients

  • 300 g Venison mince
  • 40 g Venison liver, coarsely chopped
  • 100 g Ciabatta (or sourdough bread), toasted and cut into cubes

Store Cupboard Ingredients

  • 60 ml Vegetable stock
  • 1 Large clove of garlic, sliced
  • A generous pinch of dried seaweed or 1/4 of a nori sheet
  • 2 Small or 1 large egg, whisked
  • Oil for cooking
  • Sea salt and black pepper to season

To serve

  • Pasta of your choice
  • A tomato-based pasta sauce
  • Parmesan cheese
  • Greens of your choice

Instructions
 

  • Put all of the meatball ingredients in a blender and pulse until they combine.
  • Season really well with sea salt and black pepper and pulse again.
  • Grab a plate to put the meatballs on.
  • Wet your hands slightly (this will stop the meat sticking), take a generous teaspoon of the mixture and roll into a meatball.
  • The size should be halfway between a Malteser and a golf ball.
  • Put a frying pan on a high heat.
  • Add a splash of cooking oil followed by the meatballs.
  • Cook for 3-5 minutes without moving the pan until one side of the meatballs has browned.
  • Reduce the heat to medium-high, turn the meatballs and continue cooking them for a further 3-5 minutes until they brown on the other side.
  • Allow the meatballs to rest for a couple of minutes before serving.
  • Serve with pasta, tomato sauce, a side of greens and plenty of parmesan cheese.