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Venison Meatball Traybake with Blush Oranges

A delightful traybake featuring flavorful venison meatballs paired with refreshing blush oranges, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 500 g venison mince
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup breadcrumbs
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Zest of 1 blush orange Add for flavor
For Baking
  • Juice of 1 blush orange Used in baking
  • 2-3 blush oranges, cut into wedges For baking and serving
  • Olive oil For browning and drizzling

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, combine the venison mince, onion, garlic, breadcrumbs, egg, zest of the blush orange, salt, and pepper. Mix well.
  3. Shape small meatballs, around the size of a golf ball, and place them on a parchment-lined baking tray.
  4. Optionally, brown the meatballs in a frying pan with olive oil for added flavor.
  5. Add the blush orange wedges around the meatballs, drizzle with olive oil, and squeeze the juice of half a blush orange over everything.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and nicely browned.
  2. Let cool for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be frozen for up to three months. For reheating, thaw in the fridge overnight and heat in the microwave or oven.