|500 g||Venison mince (Main)|
|1||Onion, finely chopped|
|1 tsp||Fennel seeds|
|1 pinch||Dried thyme|
|1 pinch||Chilli flakes|
|2 tins||Tomatoes, whole or chopped, approx. 330g each (Main)|
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- Preheat oven to 180C.
- In a bowl, combine the venison, onion, fennel seeds, thyme, chilli flakes, egg, and breadcrumbs. Season well with salt and pepper. With clean hands, mix together until well combined.
- Roll into balls about the size of golf balls. Heat a little oil in a large frying pan, and working in batches, cook the meatballs for about 5-7 minutes so that you get a crisp, brown edge. Set aside, and continue in batches until all the meatballs are browned.
- Place all the meatballs in a roasting tray (or a large cast iron frying pan) then pour over the tins of tomatoes. Season well and place in the oven for 25-35 minutes, until the sauce has thickened.
- Serve with mash or spaghetti, and garnish with parsley and lemon zest and parmesan.