|Duncan Premium Venison Mince||500 grams|
|Onion, chopped finely||1/2|
|Egg, lightly beaten||1|
|Mozzarella, diced into small cubes||50 grams|
|Breadcrumbs (can be gluten free)||1/2 cup|
|Fresh chopped parsley (or 1 tsp dried)||1 tablespoon|
|Fresh chopped rosemary (or 1 tsp dried)||1 tablespoon|
|Fresh chopped basil (or 1 tsp dried)||1 tablespoon|
|Grated carrot||2 tablespoon|
|Salt & pepper to taste|
|Olive or avocado oil||2-3 tablespoon|
|FOR THE SALAD|
|Fresh herbs such as parsley, mint, or basil||1 handful|
|Currants or sultanas||2 tablespoon|
|Pistachios, shelled||80 grams|
|Juice of 1 lemon|
|Olive oil||2 tablespoon|
In a large bowl, combine all ingredients for the meatballs except the oil. Using your hands, mix throughly, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure it is all mixed evenly.
Lightly oil the palms of the hands and shape the mixture into medium sized, 3 - 4cm meatballs. Push back any mozzarella pieces that poke through the meat – they can melt and burn.
Heat a medium sized frying pan large enough to hold the meatballs. If this is not available, work in batches. Sauté meatballs over medium to high heat, turning as you cook, to brown all sides. When browned, lower heat and cook, covered, for 10 mins turning frequently. Remove from the heat, leave the meatballs in the pan and set aside.
Grate the carrots and finely chop the herbs.
Mix all ingredients except the oil and lemon juice in a salad bowl. In a small bowl whisk the oil and juice to combine, season with a little salt and ground black pepper. Dress the salad with the oil and juice and add the pistachios just before serving.