Herby Middle Eastern Meatballs

We love this recipe which is an easy oven baked version so great when you need to multitask and don't have time to mind meatballs in the frying pan. It's packed with flavour and nutrition and is sure to become a favourite dish to please the whole family. It makes a generous serving so you can easily freeze half the meatballs for a quick, no-fuss dinner on busy nights. In the winter, serve with rice, hummus, and roasted vegetables, and in the warmer months, pair with a fresh salad, pita, or couscous.

Ingredients

Make about 24 meatballs

• 500g Premium Game wild venison mince (or lamb)
• 3 cloves of garlic, minced
• 1 onion, finely chopped
• ½ cup flour (for gluten free, we recommend rice flour)
• 1 egg
• 160g feta / 1 packet of Zany Zeus feta
• 3TB pomegranate molasses
• ½ cup of fresh parsley, roughly chopped
• ½ cup of fresh coriander, roughly chopped
• 1 tsp salt
• ½ tsp cinnamon
• 1 ½ tsp paprika 
• 1 ½ tsp cumin
• ¼ tsp black pepper

Method

Preheat oven to 190 °C.

Place all ingredients in a large bowl and mix thoroughly (using your hands is best) until well combined.

With wet hands, roll into even sized balls, a bit smaller than a golf ball. 

Place on a lined or greased baking tray and cook for 20mins at 190 degrees. 

Serve with a drizzle of pomegranate molasses and chopped fresh herbs on rice, in a pita, or on couscous.