Venison Meatballs with Cranberry Pomegranate Glaze

Method

Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly coat with olive oil.

In a large mixing bowl, combine the breadcrumbs and milk, allowing them to soak for a minute or two. Add the rest of the meatball ingredients and mix until just combined. (Avoid over mixing.) Roll the mixture into small meatballs (I use a cookie scoop), about 1 inch in diameter, and place on the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until the meatballs are cooked through and lightly browned. For extra browning, you can broil them for the last 1-2 minutes.

While meatballs are baking, add glaze ingredients to a medium saucepan. Bring the mixture to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally until the cranberries burst and the sauce thickens. Taste and season with salt and pepper as needed.

Transfer cooked meatballs to a large mixing bowl. Pour the glaze over the meatballs, gently tossing to coat. Arrange the mini meatballs on a platter and drizzle with any remaining glaze. Garnish with pomegranate arils and rosemary sprigs.

Recipe source: @jaymeesire