Meatballs are a great way to introduce venison to family and friends. Venison is incredibly lean, lower in fat and finer in texture than most other red meats. Whether you use venison or beef, you won't be disappointed. When making meatballs I don't usually add an egg but I do here to compensate for the lack of fat.
You could also try the meatballs as nibbles, dipped in a yoghurt and mint sauce.
|400 g||Venison, minced (Main)|
|¼ cup||Bulghur wheat|
|¼ ||Onions, finely chopped|
|½ ||Lemons, zest and juice|
|1||Onion, chopped finely|
|2 cloves||Crushed garlic|
|¼ cup||Red wine|
|1 can||Chopped tomatoes, 400g (Main)|
|1 Tbsp||Tomato paste|
|¼ cup||Fresh parsley, chopped|
|1 serving||Spaghetti (Main)|
|1 serving||Grated parmesan cheese|
- Place the venison, bulgar wheat, onion, paprika, oregano, anchovies, lemon zest, egg, salt and pepper in a bowl. Mix really well to combine. Roll into walnut-size balls and put on a plate. Chill in the fridge until ready to cook.
- To make the sauce, heat the oil in a pot to a medium heat.
- Add the onion and garlic. Cook for 3 or 4 minutes until softened. Stir the anchovies through, then add the capers, oregano, wine, tomatoes and tomato paste. Season with salt and pepper. Cook for 8-10 minutes until the sauce is thick and delicious.
- Heat 1 Tbsp of oil in a frying pan to a medium heat. Brown the meatballs on all sides. Add to the tomato sauce and simmer for 4 or 5 minutes until cooked through.
- Stir in the parsley, and serve with spaghetti, sprinkling with parmesan to finish.
See more of Angela Casley's autumn appetite recipes