Moroccan Spiced Venison Meatballs with Tomato

Moroccan Spiced Venison Meatballs with Tomato is a straightforward, flavourful dish that draws on the rich culinary traditions of the Middle East and North Africa. Using ethically sourced wild venison, this recipe is inspired by classic Moroccan lamb meatballs and lula kebabs. The venison is gently seasoned with warming spices like cumin and paprika, then simmered in a simple tomato sauce. It’s a satisfying meal that showcases the unique taste of wild game in an approachable way, perfect for a mid-week dinner or sharing with friends.

Serves 6 

Ingredients

Meatballs

500g venison mince

2 garlic cloves, minced

¼ C fresh herbs - parsley or coriander

2 tsp ground cumin

2 tsp smoked paprika

½ bread crumbs

1 egg

 

Sauce

1 brown onion, finely chopped

2 garlic cloves, minced

½ fennel, sliced

1 capsicum, sliced

1-2 tsp chilli flakes

1 tsp ground coriander

1 tsp smoked paprika

1 tsp cinnamon

Jar tomato passata

 

Method

 

1. Make the meatballs by combining all ingredients in a bowl. Season with salt and pepper then shape into balls. 
2. Place into an air fryer and cook until golden on the outside or fry them in a pan.
3. Then make the sauce. Start by frying off the onion on low heat with 2 tbsp olive oil.
4. After 5 minutes, add in the garlic, fennel and capsicum and continue frying on low heat for 15 mins. 
5. Add in all of the spices and fry off for another minute.
6. Add in the passata and turn the heat to high to bring it to a boil before reducing to a simmer
7. Next, add the meatballs back into the sauce and continue cooking for 20 mins.

Serves 6 

Ingredients

Meatballs

500g venison mince

2 garlic cloves, minced

¼ C fresh herbs - parsley or coriander

2 tsp ground cumin

2 tsp smoked paprika

½ bread crumbs

1 egg

Sauce

1 brown onion, finely chopped

2 garlic cloves, minced

½ fennel, sliced

1 capsicum, sliced

1-2 tsp chilli flakes

1 tsp ground coriander

1 tsp smoked paprika

1 tsp cinnamon

Jar tomato passata

Method

1. Make the meatballs by combining all ingredients in a bowl. Season with salt and pepper then shape into balls. 
2. Place into an air fryer and cook until golden on the outside or fry them in a pan.
3. Then make the sauce. Start by frying off the onion on low heat with 2 tbsp olive oil.
4. After 5 minutes, add in the garlic, fennel and capsicum and continue frying on low heat for 15 mins. 
5. Add in all of the spices and fry off for another minute.
6. Add in the passata and turn the heat to high to bring it to a boil before reducing to a simmer
7. Next, add the meatballs back into the sauce and continue cooking for 20 mins.