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Minced Venison and Beetroot Meatballs

Minced Venison and Beetroot Meatballs

Eleanor Craig
A contemporary twist on rustic cuisine, these Minced Venison and Beetroot Meatballs marry the earthiness of venison with the sweet, robust flavor of beetroot. Originally inspired by European game dishes, this recipe celebrates the harmony of flavors and the deep, rich hues of nature's bounty.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Other European
Servings 4 people
Calories 363 kcal

Ingredients
 
 

  •  
    500 grams ground venison (minced venison) - Choose free-range or locally-sourced if possible for optimal flavor and ethical considerations.
  •  
    1 cup beetroot - grated, fresh and organic
  • Ripe yellow onion on a white background1 large onion - finely chopped
  • garlic2 cloves garlic - minced
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper - freshly cracked for maximum aroma
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin
  • parsley on white background2 tablespoons parsley - fresh, chopped
  • chicken egg1 large egg
  • Fine breadcrumbs, also breading or crispies in wooden bowl½ cup breadcrumbs - whole wheat, for a rustic texture
  • wooden bowl of salt1 teaspoon salt - adjust to taste

Instructions
 

  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, combine minced venison, grated beetroot, onion, garlic, pepper, parsley, egg, bread crumbs, and salt. Mix well until all ingredients are fully incorporated and the mixture is homogenous.
  • Shape the mixture into meatballs about the size of a golf ball. This should yield approximately 16 meatballs.
  • Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches until they are brown on all sides, about 5-7 minutes total. Be careful not to overcrowd the pan.
  • Transfer the seared meatballs to a baking dish and bake in the preheated oven for 15-20 minutes until cooked through and slightly firm to the touch.
  • Remove from oven and allow to rest for a few minutes before serving.

Notes

For added moisture, consider mixing in a tablespoon of duck fat. If you don't have venison, minced beef is a suitable substitute.

Nutrition

Calories: 363kcalCarbohydrates: 18gProtein: 32gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 147mgSodium: 821mgPotassium: 645mgFiber: 2gSugar: 5gVitamin A: 251IUVitamin C: 8mgCalcium: 68mgIron: 5mg
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