Lamb & venison bites with Olivier salad, cornichons and cranberry dip
I like these little bites, cold, just out of the fridge with crunchy cornichons. These meat balls are baked not deep fried. You can play with the meat combo, but also good from one kind of meat, even turkey. This year I made the lamb and venison variety.
You will need (makes enough for 2 large baking trays, for 6 hungry people)
500 g minced lamb
500 g minced venison
2 shallots, finely chopped
a small red onion, finely chopped
a small bunch of parsley, finely chopped
4 fat cloves of garlic, minced
1 tsp ground caraway seed
1 tsp ground cumin
1 tsp ground sweet paprika
1 slice of wholemeal bread, toasted, ground
1 tbsp coconut oil
salt, freshly ground black pepper (to taste)
a pinch of freshly grated nutmeg
a handful of dried cranberries, no added sugar
In a large mixing bowl combine the meat. Add the finely chopped shallots, red onion, parsley, garlic, and the ground toast (way better than just the old fashioned breadcrumbs). Season with ground caraway, cumin, paprika and nutmeg, some salt and black pepper. Mix well. Add the egg and knead for a minute, then add the coconut oil and cranberries, and knead for another minute.
Lay a large baking tray with baking paper. Tip your fingertip into olive oil and tear out a bit of meat and form a ball between you palm, about a size of a walnut. Line them up on the baking tray and bake them in the preheated oven at 180°C for about 25 to 30 mins.
Serve with cornichons, cranberry dip and salad to your liking. Enjoy!