Wild Meatballs with Roasted Rosa Tomatoes Garnished with Feta and Fresh Herbs

MEATBALLS

1 kg Wild Meats Venison Mince

1 Onion, large

1 Green Pepper

3 Cloves Garlic, finely chopped

1 Tomato, large

½ tsp Salt

1 tsp Steak and Chops Spice

1 tsp Mixed Dried Herbs

2 Eggs

1 Slice Sourdough Bread

ROAST TOMATOES

1 Punnet Rosa Tomatoes

3 Garlic Cloves

Spritz of Balsamic Vinegar and Olive Oil

Ground Black Pepper and Salt to taste

MEATBALLS

Allow Wild Meats Venison Mince to drain in colander.

Finely chop onion, green pepper, garlic, tomato and combine mince, veg mixture and spice with sourdough bread and eggs.

Roll into meatballs.

Fry in some olive oil until golden brown.

ROAST TOMATOES

Mix all ingredients together.

Heat oven at 180 ° C and roast for 30 minutes on a roasting tray.

TO FINISH

Toss the meatballs and oven roasted tomatoes in a serving dish, generously break feta and fresh herbs over and serve with favourite side. Side ideas: Pasta, Garlic Flat Breads, Gnocci.

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Wild Meatballs with Roasted Rosa Tomatoes Garnished with Feta and Fresh Herbs