Venison Meatballs with Tzatziki Sauce

• 1 pack Silver Fern Farms Venison Mince
• ½ cup fresh breadcrumbs
• 2 Tbsp fresh parsley, chopped
• 1 garlic clove, crushed
• 1 apple, peeled and grated
• 1 egg
• 2 Tbsp olive oil
• 1 Tbsp sumac
• 1 Tbsp sesame seeds
• ½ Tbsp dried thyme

Tzatziki Sauce:

• 125g thick unsweetened natural yoghurt
• ⅓ cucumber, halved lengthways, deseeded and grated
• 1 garlic clove, crushed
• ¼ cup fresh mint, chopped
• 1 Tbsp lemon juice

Method

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

In a bowl, combine the venison, breadcrumbs, parsley, garlic, apple, and egg. Mix thoroughly.

Roll 2 Tbsp lots of mixture into balls in your hands. Brush meatballs with oil and roll in combined sumac, sesame seeds, and thyme mixture. Gently pan-fry until lightly browned and cooked through.

In a bowl, combine yoghurt, cucumber, garlic, mint, and lemon juice to make the tzatziki sauce.

Top the meatballs with tzatziki. Serve with green salad and your choice of either tabbouleh or toasted pita bread.