Venison Meatballs with Harissa Tomato Sauce

Ingredients

• 1 pack Silver Fern Farms Venison Mince
• 1 egg
• ¼ cup Greek yoghurt
• ½ - 1 cup breadcrumbs
• 2 garlic cloves, minced
• 1 handful parsley, chopped
• 2 tsp paprika
• 1 tsp chilli 
• 2 tsp cumin 
• ½ onion, finely diced

Harissa Tomato Sauce:

• 3 Tbsp harissa paste
• 800g crushed tomatoes 
• 2 garlic cloves, finely diced
• 1 red capsicum, sliced into strips
• ½ onion, finely diced
• 2 Tbsp olive oil 

To Serve:

• ½ block feta, crumbled
• Small handful of fresh parsley, chopped

Method

Preheat the oven to 180^oC. 

Remove Silver Fern Farms Venison Mince from the fridge and packaging and allow to bloom at room temperature for 10 mins. 

Combine onion, garlic, egg, Greek yoghurt, breadcrumbs, chilli powder, paprika, and cumin in a bowl. Season with salt and pepper and mix in venison.

Roll the mixture into balls and place on a baking tray lined with baking paper.

Place meatballs into oven, cook for 10-12 mins, or until cooked through.

Meanwhile, bring a saucepan to medium heat. Add olive oil and onion. Sauté for a few mins then add garlic. Add harissa to the pan, cook until fragrant, pour in tomatoes. Season with salt and pepper. Grill capsicum slices until softened and slightly charred, add into the pan. Once cooked, transfer to a blender and blend sauce until smooth. 

To serve, pour the harissa tomato sauce over the meatballs. Garnish with parsley and feta.