Glazed Orange and Ginger Venison Meatballs

This venison dish is easy and popular as a family dinner or elegant enough for entertaining. Serve with rice or salad or mixed steam greens and a pumpkin mash. Definitely try Maria Middlestead’s Glazed orange and ginger venison meatballs recipe. It’s delicious!


For Meatballs
500g ground venison (we used 1x Silver Fern Farms Venison Mince pack)
1/2 dry gluten-free breadcrumbs
1 large free range egg
1/4 candied ginger, chopped
2 cloves garlic, chopped
Coarsely grated peel of one large orange
1 tsp sea salt
2 tsp extra virgin olive oil
For the Glaze
100ml orange juice (from 1 – 1 and a half oranges)
1/4 cup orange marmalade (eg St Dalfour – no wheat or artificial additives)
2 tbsp naturally brewed soy sauce (such as Ceres tamari – no wheat or artificial additives)
1 tsp maize cornflour


Combine 2 tsp of the chopped spring onion and 1 tsp of the grated orange peel. combine , cover and reserve as garnish.
In a bowl combine the venison, breadcrumbs, egg, onion, garlic, ginger, peel and salt. Or this can be done briefly in a food processor just until mixed. (Individual textures and colours should remain). Using a tablespoon at a time, form a mixture into about 32  three centimetre balls. These can be cooked immediately or chilled until ready. Place oil in an electric or large cast-iron frypan. Fry the balls over low medium heat about 5 minutes each side until lightly browned.
Meanwhile prepare the glaze. Combine the juice, marmalade and soy sauce. Just before cooking, use a fork to beat in the cornflour until smooth. Add the mixture to the meatballs and stir to coat thoroughly. Cook about 7 minutes till thick and glossy. Serve immediately. Sprinkle with reserved garnish.







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