Venison meatballs
This nourishing meatball and pasta dish from nutritionist Eva Humphries is a great way to get more game into your diet.
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.