Food & Drinks

Venison cocktail meatballs

A tasty morsel if you're hosting friends and family this Christmas
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If you’re looking for a tasty treat when hosting friends and family this Christmas, these meatballs are easy to make and with a few topping options, are sure to tempt everyone’s tastebuds!

PREP TIME 15 MINS COOK TIME 25 MINS MAKES 50 MEATBALLS

  • 1kg NZ farm-raised venison mince

  • ½ cup FreshLife pine nuts, lightly

  • toasted

  • 1 cup breadcrumbs

  • 2 eggs

  • 2 tbsp Delmaine Worcestershire sauce

  • 2 tsp Delmaine Dijon French mustard

  • 1 onion, grated

  • 2 garlic cloves, crushed

  • Salt and pepper

  • Drizzle of extra virgin olive oil

Italian

  • Bocconcini balls

  • Superb Herb basil

  • Cherry tomatoes

French

  • FreshLife silver platter Australian

  • sultanas

  • Blue cheese, cubed

  • Pear, sliced

Dipping

Seasons Gourmet vegan chunky dips – sundried tomato cashew & mild chilli

Seasons Gourmet vegan chunky dips – 3 peppers cashew & smoked paprika

Toothpicks or little skewers

Method

  • Preheat oven to 200°C fan bake. Line 2 baking trays with baking paper.

  • Add all meatball ingredients to a large bowl and mix to combine. Leave for 5 minutes so the breadcrumbs swell.

  • Measure out tablespoon amounts, then roll into balls and space on the tray. Drizzle with oil. Bake for 25 minutes or until golden and cooked.

FOR ITALIAN: Add a bocconcini ball, a basil leaf, a tomato and a meatball to each skewer. Buon appetito!

FOR FRENCH: Add a sultana, a cube of blue cheese, slices of pear and a meatball to each skewer. Bon appetit!

FOR DIPPING: Pop meatballs on skewers, then dip into Seasons Gourmet chunky dips. Delicious!

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