Venison cocktail meatballs

PREP TIME 15 MINS COOK TIME 25 MINS MAKES 50 MEATBALLS

VENISON COCKTAIL 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

1 Preheat oven to 200°C fan bake. Line 2 baking trays with baking paper. 2 Add all meatball ingredients to a large bowl and mix to combine. Leave for 5 minutes so the breadcrumbs swell.

3 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!