In collaboration with Fresh.co.nz

Venison Cocktail Meatballs

These venison cocktail meatballs are classy and delicious as festive appetisers. We have different ways to serve them, so choose your favourite or try them all! You can make the meatballs ahead of time and warm them up on Christmas Day. These cocktail meatballs are the perfect appetizer for a large Christmas get-together.

Makes: 50 cocktail 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

FreshLife_SilverPlatter_Sultanas_FOP@50%.png

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!

BACK