Venison Harissa Meatballs
Savory venison harissa meatballs simmered in a rich, homemade tomato sauce, infused with the freshness of mint and the earthy crunch of pepitas.
Ingredients
- 1 lb ground venison
- 1/3 cup gf flour
- 2 tbsp fresh parsley finely chopped
- 1 tsp paprika
- 1 tsp chili flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 red onion diced
- 2 tbsp harissa paste
- 2 tbsp fresh mint finely chopped
- 1 tbsp ground corriander
- 1 tbsp olive oil
Garnish
- fresh mint
- pepitas
- tomato sauce homemade, store bought (sugar free, additive free)
Instructions
- Preheat your oven to 375°F (190°C)
Prepare the Onions
- Heat 1 tbsp of olive oil in a small skillet over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Set aside to cool slightly.
Mix the Meatballs
- In a large bowl, combine the ground meat, gf flour, egg, harissa paste, sautéed onions spices and chopped mint and parsley.
- Mix gently until just combined
- Roll the mixture into 1.5-inch balls and set them aside on a plate
Cook the Meatballs (Stovetop-to-Oven)
- Heat 1-2 tbsp olive oil in a large oven-safe skillet over medium heat.
- Add the meatballs in batches (if necessary) and cook for 3-4 minutes, turning occasionally, until browned on all sides but not fully cooked through.
- Once browned, transfer the skillet with the meatballs to the oven and bake for 10-12 minutes, or until cooked through.
- I cooked them in my our place skillet. Any oven safe skillet is great!
- Remove the meatballs from the oven and gently pour the sauce over them in the skillet. Toss to coat the meatballs evenly in the sauce.
Final Touches
- Transfer the meatballs to a serving dish and garnish with fresh mint leaves and pepitas.
- Serve hot with warm pita, couscous, rice, or roasted vegetables, and a dollop of yogurt desired.