Italian-Style Ground Venison Meatballs with Orzo in a Rustic Tomato Sauce

Ingredients

Meatballs:

• 1 pack Silver Fern Farms Premium Ground Venison
• 2 Tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• ½ cup fresh breadcrumbs
• 3 Tbsp milk
• 1 tsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 1 Tbsp olive oil, extra
• ¾ cup orzo

Rustic Tomato Sauce:

• 25oz jar tomato passata
• 2 Tbsp chopped fresh basil
• 1 tsp dried oregano
• ½ cup grated mozzarella
• Grated parmesan and basil leaves to serve

Method

Step 1: Preheat the oven to fan bake 375°F. Heat the olive oil in a frying pan over medium-low heat. Add the onion and garlic and cook for 2 to 3 minutes until the onion has softened. Remove from the heat.

Step 2: Meanwhile place the breadcrumbs and milk in a large bowl and set aside for 5 minutes for the milk to soak into the bread. Add half of the onion mixture to the bowl with the Silver Fern Farms Premium Ground Venison, rosemary, thyme, 1 tsp salt and freshly ground black pepper. Mix to combine. With wet hands, roll the mixture into 12 meatballs and place on a tray lined with baking paper.

Step 3: Heat extra olive oil in a frying pan over medium-high heat. Brown meatballs for 3-4 minutes, tossing frequently for even browning. Place in a large ovenproof dish.

Step 4: Bring a pot of salted water to the boil. Add the orzo and boil for 5 minutes to partly cook. Drain.

Step 5: Meanwhile, make the tomato sauce. Return the pan with the other half of the onion mixture to the stove over medium heat. Add the tomato passata, basil and oregano. Bring to the boil then simmer for 3-4 minutes. Season to taste. Stir in the drained orzo.

Step 6: Pour the tomato orzo mixture evenly over the meatballs. Sprinkle over grated mozzarella. Bake in the preheated for 20-25 minutes or until cheese is golden and the meatballs are cooked. Sprinkle with grated parmesan and scatter over basil leaves before serving.