Venison Meatballs

In collaboration with Fresh.co.nz

Makes: 50 meatballs

INGREDIENTS

1kg venison mince

½ cup FreshLife Pine Nuts, lightly toasted

1 cup breadcrumbs

2 egg

2 tbsp Worcestershire sauce

2 tsp Dijon French mustard

1 onion, grated

2 garlic cloves, crushed

salt and pepper

drizzle of extra virgin olive oil

 

Italian style:

cherry tomatoes

Fresh basil

cherry bocconcini

 

French style:

blue cheese, cubed

pear, sliced

FreshLife Silver Platter Australian Sultanas

 

toothpicks/ little skewers

METHOD

  • Preheat the oven to 200°C (fan forced). Line 2 baking trays with baking paper. Add all meatball ingredients to a large bowl and mix to combine. Leave for 5 minutes so the breadcrumbs swell.

  • Measure out tablespoon amounts, then roll into balls and space on the tray. Drizzle with oil.

  • Bake for 25 minutes until golden and cooked.

    For Italian style: add a bocconcini ball, a basil leaf, a tomato and a meatball to each skewer. Buon appetito!

    For French style: add a sultana, a cube of blue cheese, slices of pear and a meatball to each skewer. Bon appetit!

 
Snacks, ChristmasSarah BlazeyPinenuts