Shaped by your own talented hands, these homemade meatballs are packed full of love and flavourful ingredients. The browned venison meatballs, dotted with sun-dried tomato, onion & oregano, are complemented by gorgeous Greek flavours – a colourful salad of bell pepper, cooling cucumber, briny olives, peppery fresh basil & crispy kale. Served with oven-roasted baby potatoes and creamy tzatziki.
Mediterranean Venison Frikkadels
Mediterranean Venison Frikkadels
with baby potatoes & tzatziki
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Bell Pepper
- Bell Peppers
- Cucumber
- Free-range Venison Mince
- Fresh Basil
- Fresh Oregano
- Kale
- Lemon Juice
- Onion
- Onions
- Pitted Kalamata Olives
- Sun-Dried Tomatoes
- Tzatziki
From your kitchen:
- Cooking Spray
- Seasoning (Salt & Pepper)
- Water
- Oil (cooking, olive or coconut) (optional)
ROASTED POTS
Preheat the oven to 200°C. Place the Kale in a bowl and lightly coat in cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened. Spread the baby potatoes on a roasting tray. Coat in cooking spray or a drizzle of oil (optional) and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
MMMEATBALLS
In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the Onion (to taste) and the oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
COLOURFUL SALAD
In another bowl, mix together the pepper, Cucumber, olives, the remaining onion, the remaining sun-dried tomato, basil and the lemon juice (to taste). Toss through the crispy kale, season and set aside.
INTO THE PAN
Place a pan over medium heat. When hot, add the meatballs and lightly coat in cooking spray or add a drizzle of oil to the pan (optional). Fry until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
JUST LOOK AT THAT!
Make a bed of loaded salad. Top with the juicy meatballs and the roasted potatoes. Dollop over the Tzatziki. Opa, Chef, dinner is ready!
ROASTED POTS
Preheat the oven to 200°C. Place the Kale in a bowl and lightly coat in cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened. Spread the baby potatoes on a roasting tray. Coat in cooking spray or a drizzle of oil (optional) and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
MMMEATBALLS
In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the Onion (to taste) and the oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
COLOURFUL SALAD
In another bowl, mix together the pepper, Cucumber, olives, the remaining onion, the remaining sun-dried tomato, basil and the lemon juice (to taste). Toss through the crispy kale, season and set aside.
INTO THE PAN
Place a pan over medium heat. When hot, add the meatballs and lightly coat in cooking spray or add a drizzle of oil to the pan (optional). Fry until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
JUST LOOK AT THAT!
Make a bed of loaded salad. Top with the juicy meatballs and the roasted potatoes. Dollop over the Tzatziki. Opa, Chef, dinner is ready!
ROASTED POTS
Preheat the oven to 200°C. Place the Kale in a bowl and lightly coat in cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened. Spread the baby potatoes on a roasting tray. Coat in cooking spray or a drizzle of oil (optional) and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
MMMEATBALLS
In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the Onion (to taste) and the oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
COLOURFUL SALAD
In another bowl, mix together the pepper, Cucumber, olives, the remaining onion, the remaining sun-dried tomato, basil and the lemon juice (to taste). Toss through the crispy kale, season and set aside.
INTO THE PAN
Place a pan over medium heat. When hot, add the meatballs and lightly coat in cooking spray or add a drizzle of oil to the pan (optional). Fry until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
JUST LOOK AT THAT!
Make a bed of loaded salad. Top with the juicy meatballs and the roasted potatoes. Dollop over the Tzatziki. Opa, Chef, dinner is ready!
ROASTED POTS
Preheat the oven to 200°C. Place the Kale in a bowl and lightly coat in cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened. Spread the baby potatoes on a roasting tray. Coat in cooking spray or a drizzle of oil (optional) and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
MMMEATBALLS
In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the Onion (to taste) and the oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
COLOURFUL SALAD
In another bowl, mix together the pepper, Cucumber, olives, the remaining onion, the remaining sun-dried tomato, basil and the lemon juice (to taste). Toss through the crispy kale, season and set aside.
INTO THE PAN
Place a pan over medium heat. When hot, add the meatballs and lightly coat in cooking spray or add a drizzle of oil to the pan (optional). Fry until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
JUST LOOK AT THAT!
Make a bed of loaded salad. Top with the juicy meatballs and the roasted potatoes. Dollop over the Tzatziki. Opa, Chef, dinner is ready!
Frequently Asked Questions
What is the preparation time for Mediterranean Venison Frikkadels?
The preparation time for Mediterranean Venison Frikkadels with baby potatoes & tzatziki is between 25 and 45 minutes.
What is the total time required to make Mediterranean Venison Frikkadels with baby potatoes & tzatziki?
The total time required to make Mediterranean Venison Frikkadels with baby potatoes & tzatziki is between 40 and 60 minutes.
How many servings does Mediterranean Venison Frikkadels provide?
4 servings
What are the main ingredients in Mediterranean Venison Frikkadels?
Baby Potatoes, Bell Pepper, Bell Peppers, Cucumber, Free-range Venison Mince, Fresh Basil, Fresh Oregano, Kale, Lemon Juice, Onion, Onions, Pitted Kalamata Olives, Sun-Dried Tomatoes, Tzatziki
What is the nutritional information of Mediterranean Venison Frikkadels?
Calories: 471, Carbs: 41 grams, Fat: grams, Protein: 55.5 grams, Sugar: 17 grams, Salt: 1156 grams
How do I prepare Mediterranean Venison Frikkadels?
JUST LOOK AT THAT!: Make a bed of loaded salad. Top with the juicy meatballs and the roasted potatoes. Dollop over the tzatziki. Opa, Chef, dinner is ready! INTO THE PAN: Place a pan over medium heat. When hot, add the meatballs and lightly coat in cooking spray or add a drizzle of oil to the pan (optional). Fry until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan. COLOURFUL SALAD: In another bowl, mix together the pepper, cucumber, olives, the remaining onion, the remaining sun-dried tomato, basil and the lemon juice (to taste). Toss through the crispy kale, season and set aside. MMMEATBALLS: In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the onion (to taste) and the oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. ROASTED POTS: Preheat the oven to 200°C. Place the kale in a bowl and lightly coat in cooking spray or a drizzle of oil (optional) and seasoning. Using your hands, gently massage until softened. Spread the baby potatoes on a roasting tray. Coat in cooking spray or a drizzle of oil (optional) and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
What should be prepared from my kitchen to make Mediterranean Venison Frikkadels?
Baby Potatoes, Bell Pepper, Bell Peppers, Cucumber, Free-range Venison Mince, Fresh Basil, Fresh Oregano, Kale, Lemon Juice, Onion, Onions, Pitted Kalamata Olives, Sun-Dried Tomatoes, Tzatziki
How many calories does Mediterranean Venison Frikkadels have?
471 calories
How much fat content does Mediterranean Venison Frikkadels have?
grams
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