Venison and Cranberry Meatballs
By OcadoLife
Published on 16 October 2024
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 editor Lauren Hoffman, says: “We’ve cheated with readymade meatballs but make your own if you prefer.”Time and servings
18 minsTotal time
2Servings
3 minsPrep time
15 minsCooking time
Ingredients
- 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
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.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.Step 3
Add the venison meatballs, reduce the heat and simmer for 10 mins.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.