Venison Meatballs with Yogurt and Pomegranate (Persian)

This Middle Eastern inspired venison dish is for making these juicy flavour-packed meatballs in 30 minutes and are great with a side of rice, made into delicious sandwiches, or a great protein on your salads. The meatballs are seasoned with warm spices, pinenuts and fresh herbs. Serve with our delicious yogurt and pomegranate sauce.

ground venison (400 g)
1 brown onion, peeled and finely chopped
breadcrumbs (100 g)
1 egg
2 cloves garlic, crushed
1 small bunch dill, finely chopped
1 small bunch coriander, finely chopped
1 small bunch mint, finely chopped
pinenuts (50 g)
3 Tbsp. all-purpose flour, unbleached
1 tsp. turmeric
1 tsp. ground cinnamon
1 tsp. ground smoked paprika
2 tsp. ground cumin
½ tsp. ground allspice
rapeseed oil, for frying
Maldon sea salt
black pepper, freshly ground

To Serve:
1 handful coriander, coarsely chopped
1 handful mint, coarsely chopped
1 handful dill, coarsely chopped
natural yogurt (100 mL)
pomegranate seeds (50 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large bowl, using your hands, mix together the venison, onion, breadcrumbs, egg, garlic, herbs, pinenuts, flour and spices and 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 and cook in the preheated oven for 10-15 minutes.

Serve with the chopped coriander, mint, dill, yogurt and pomegranate seeds scattered over.

Makes 4 servings.