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Venison and Cranberry Meatballs

By OcadoLife
Richly spiced and aromatic with pops of sweet cranberry, these Venison and Cranberry Meatballs pair perfectly with Tenderstem broccoli and spelt – a heritage grain that’s packed with protein and fibre. OcadoLife recipe…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 1 tbsp olive oil
  • 150g frozen onions
  • 1 tsp ground cumin
  • 1 tsp garlic granules
  • 0.5 tsp ground cinnamon
  • 70g tomato purée
  • 2 heaped tbsp cranberry sauce
  • 1 (400g) tin finely chopped tomatoes
  • 300g venison meatballs
  • 1 (250g) pack wholegrain spelt (microwaveable)
  • 200g Tenderstem broccoli
  • 2 tbsp chopped coriander (approx.)

Method

4 steps

  1. Step 1

    Heat the olive oil in a pan, add the frozen onions and fry over a medium-high heat for 3 mins. Add the cumin, garlic granules and cinnamon and fry for 2 mins.

  2. Step 2

    Stir in the tomato purée and cranberry sauce. Tip in the chopped tomatoes, half-fill the tin with water, swirl, then pour into the pan; season well and bring to the boil.

  3. Step 3

    Add the venison meatballs, reduce the heat and simmer for 10 mins.

  4. Step 4

    Meanwhile, microwave the spelt according to the pack instructions, and steam the broccoli until tender. Serve alongside the meatballs, with the chopped coriander stirred through the sauce.