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!
