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
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!
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
