Spanish Spiced Venison Meatballs

By Ginny Grant, Cuisine magazine
Spanish Spiced Venison Meatballs
Preparation Time
Cooking Time
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  • 1 packet Silver Fern Farms venison mince
  • 2 cloves garlic, finely chopped
  • 1 cup panko breadcrumbs
  • ½ teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 2 tablespoons chopped parsley
  • 1 egg, lightly beaten
  • ½ cup milk

For the sauce

  • 2 tablespoons olive oil
  • 2 rashers streaky bacon, finely chopped
  • 1 red onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • ½ teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 jarred red pepper, finely chopped
  • ½ cup dry sherry (or use shao xing wine)
  • 500 mls chicken stock
  • 1 tablespoon chopped parsley to serve



Combine all the meatball ingredients together, mixing well, Roll into small meatballs and keep in the fridge until ready to cook. Fry lightly in a frypan to get a little colour then add to the sauce.


In a wide saucepan heat the olive oil, and fry the bacon, onion and carrot until soft, 5-7 minutes. Add the garlic, smoked paprika and tomato paste and cook for another minute. Add the bay leaves, red pepper and sherry and bring up to a simmer. Add the chicken stock and bring to a simmer.  Cook for 10 minutes. While the sauce is cooking, fry the meatballs in a frypan to brown for a few minutes. Add to the sauce and poach covered, for 10-15 minutes or until cooked through. Carefully remove the meatballs and reduce the sauce a little until it has thickened slightly, and stir through the parsley.   Put into small serving dishes with a little sauce and toothpicks. Serve with crusty bread.


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