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!
Ingredients
For Meatballs
- 500 g Silver Fern Farms Venison Mince Ground Venison
- ½ dry gluten-free breadcrumbs
- 1 Free Range Egg
- ¼ candied ginger chopped
- 2 cloves garlic chopped
- 1 large orange coarsely grated peel only
- 1 tsp sea salt
- 2 tsp Olivado extra virgin olive oil
For the Glaze
- 100 ml orange juice freshly squeezed
- ¼ cup orange marmalade
- 2 tbsp Soy sauce
- 1 tsp maize cornflour
Instructions
- 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.
Tried this recipe?Let us know how it was!
