Serves: 4
Ingredients
- 400g venison mince, coarsely ground
- One medium onion, peeled and finely chopped
- 100g breadcrumbs
- One large egg
- Two garlic cloves, crushed
- A small bunch of dill, finely chopped
- A small bunch of coriander, finely chopped
- A small bunch of mint, finely chopped
- 50g pine nuts
- Three tbsp plain flour
- One tsp turmeric
- One tsp cinnamon
- One tsp smoked paprika
- Two tsp cumin
- ½ tsp ground allspice
- Sea salt flakes
- Freshly ground black pepper
- Rapeseed oil, for frying
- Coriander coarsely chopped, to serve
- Mint coarsely chopped, to serve
- Dill coarsely chopped, to serve
- Natural yoghurt, to serve
- Pomegranate seeds, to serve
Instructions
- Preheat the oven to 180°C/160°Fan/375°F/Gas mark four.
- In a large bowl and using your hands, mix the venison, onion, breadcrumbs, egg, garlic, herbs, pine nuts, flour and spice.
- Season with salt and pepper.
- Keeping your hands wet with cold water, shape the mixture into golf ball size balls.
- Chill for 30 minutes.
- Heat the oil in a large sauté pan and sear the meatballs all over.
- Remove from the heat and put onto a roasting tray.
- Cook in the preheated oven for 10-15 minutes.
- Serve with the chopped coriander, mint, dill, yoghurt and pomegranate seeds scattered over.
