Perfect for a mid-week dinner guaranteed to please the whole family, these venison meatballs with sticky Asian glaze are easy to prepare yet full of flavour!
Ingredients
Meatballs
- 500 g Silver Fern Farms Venison mince
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- ½ cup FogDog Panko breadcrumbs
- 1 Otaika Valley free range egg
- 1 tbsp ginger roughly chopped
- 2 garlic cloves roughly chopped
Sticky sauce
- ½ jar Lee Kum Kee Hoisin Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tbsp rice wine vinegar use white wine or apple cider vinegar if you don’t have rice wine vinegar
- 1 tbsp ginger roughly chopped
- 2 garlic cloves roughly chopped
To serve
- 2 pouches Tilda steamed rice
- 2 heads The Fresh Grower Shanghai Pak Choy halved or quartered and steamed
- 1 spring onion finely sliced
Instructions
- Bring venison to room temperature.
- Preheat the oven to 200°C.
- Line a baking tray with baking paper and set aside.
- For the meatballs: Combine all meatball ingredients and mix well. Add the venison mince and break up with a wooden spoon. Make sure to work the mixture well so the mince is well coated and the meatballs keep their shape. Roll the mixture into 3cm balls and place on the baking tray. Bake for 15 minutes or until fully cooked. Set aside.
- For the sticky sauce: In a medium saucepan, whisk the sauce ingredients together and bring to a gentle boil, stirring constantly. Boil for another minute and remove from the heat.
- Add the meatballs to the sauce and coat well. Serve immediately with warm rice, bok choy and sprinkle with spring onions to finish.