Ingredients
- Serves 4-6 people
- Olive oil for frying
- 35gm stale bread (no crusts) (Beanos Bakery)
- 300gm beef mince
- 300gm venison mince (Leckies Butchery)
- 3 garlic cloves crushed
- Handful of parsley chopped
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 tsp ground allspice
- 1.5 tsp ground cinnamon & 1.5 tsp ground juniper berries (optional)
- 1 egg
- Generous dollop of tomato kasundi chutney (Port Larder)
- TAHINI SAUCE
- 150ml tahini
- 150ml water
- 70 ml white wine vinegar or lemon juice
- 1 clove garlic crushed
- Pinch of salt
VENISON & BEEF MEATBALLS BAKED IN TAHINI AND SERVED WITH RICE & KASUNDI SAUCE
Method
- Whisk all Tahini ingredients into a bowl until smooth and creamy
- Add more water if too thick
- Preheat oven to 200 degrees celsius
- Soak bread in water until soft
- Squeeze out water and crumble into a mixing bowl
- Add rest of ingredients and mix well with your hands
- Shape into balls (golf ball size)
- Heat olive oil in a large frying pan and shallow fry the balls in small batches for about 2 minutes until they are brown on the outside, turning as needed
- Arrange the balls in ovenproof dish
- Place in over for 5 mins
- Pour tahini sauce over and around the meatballs and return to oven for 10 mins to cook the meatballs through
- Serve with plain rice and a generous dollop of tomato kasundi (Port Larder) and chopped parsley
