Middle Eastern inspired venison dish…

Persian Venison Meatballs with Yoghurt & Pomegranate Recipe

By Matt Gisby Published: April 1, 2020

  • Yield: 4 Servings
  • Prep: 30 mins
  • Cook: 25 mins
  • Ready In: 55 mins

Middle Eastern inspired venison dish...

Ingredients

Instructions

  1. Preheat the oven to 180°C/160°Fan/375°F/Gas Mark 4
  2. In a large bowl, using your hands, mix together the venison, onion, breadcrumbs, egg, garlic, herbs, pine nuts, flour and spices and season with salt and pepper.
  3. Keeping your hands wet with cold water shape the mixture into golf ball size balls. Chill for 30 minutes.
  4. 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.
  5. Serve with the chopped coriander, mint, dill, yoghurt and pomegranate seeds scattered over.
5.00 avg. rating (86% score) - 1 vote