Food & Drinks

Venison cocktail meatballs

A tasty morsel if you're hosting friends and family this Christmas

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!