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MOROCCAN MEAT BALLS

1kg minced venison
1 small onion, finely chopped
2 cloves of crushed garlic
2/3 cup stale breadcrumbs
1 egg, lightly beaten
1 teaspoon finely grated lemon rind
2 teaspoons each of-ground cumin and coriander and garam masala
1/3 cup chopped fresh mint
veg. oil for shallow frying
1x200ml carton thick plain yoghurt
1/2 teaspoon sweet paprika
lime wedges and fresh mint leaves to garnish

Combine minced venison, onion, garlic, breadcrumbs, egg, rind, spices and half the mint in a bowl; mix well. Roll level tablespoons into balls; place onto an oven tray, cover and refrigerate for 30 minutes.

Shallow fry balls in hot oil, until browned and cooked through, then drain on paper towel.

Serve hot meatballs, 3 on a skewer with a mint leaf. Combine yoghurt, paprika and remaining mint in a small bowl. Garnish with lime wedges and fresh mint leaves.

PO Box 37 Orange NSW, Australia 2800    
T 02 6365 6171    F 02 6365 6209

Copyright 2010 Mandagery Creek Venison