Ingredients
500g Silver Fern Farms’ venison mince
½ cup fresh breadcrumbs
2 Tbsp chopped parsley
1 clove garlic crushed
1 apple grated
1 egg
2 Tbsp olive oil
1 tsp sumac
1 tsp sesame seeds
½ tsp dried thyme
Tzatziki
125g thick unsweetened natural yoghurt
1/3 cucumber, halved lengthways, de-seeded and grated
1 clove garlic
¼ cup fresh mint, chopped
1 Tbsp lemon juice
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Cooking Directions
In a bowl combine the venison mince, breadcrumbs, parsley, garlic, apple and egg. Mix thoroughly.
Place two tablespoons of mixture in your hand and roll into balls. Brush each with oil and roll in combined sumac, sesame seeds and thyme mixture.
Gently pan fry until lightly browned and cooked through.
In a bowl combine yoghurt, cucumber, garlic, mint and lemon juice to make the tzatziki sauce.
Top the meatballs with tzatziki. Serve with green salad and your choice of either tabbouleh or toasted pita bread.
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