Venison Meatballs with Orange Glaze


Venison Meatballs with Orange Glaze
RECIPE: Venison Meatballs with Orange Glaze. Brought to you by MiNDFOOD and Silver Fern Farms.

Makes 32 cocktail serves

1 x 500g pack of Silver Fern Farms  Venison Mince 

2 spring onions, chopped 

zest of 1 orange, coarsely grated 

1/2 cup dry breadcrumbs 

1 egg, lightly beaten 

2 cloves garlic, finely chopped 

1/4 cup ginger in syrup, finely diced  

1 tbsp olive oil 

Orange Glaze 

100ml freshly squeezed orange juice 

1/4 cup marmalade 

2 tbsp tamari soy sauce 

1 tsp cornflour mixed with 2 tsp water 


Place 2 tsp of spring onion and 1 tsp orange zest into a small bowl. Set aside. Into a second bowl, place venison, breadcrumbs, egg, remaining onion, garlic, ginger, remaining zest, and 1 tsp of sea salt. Mix to combine.

Form mince into 3cm balls. Place oil into a heavy-based fry-pan over medium heat. When oil is hot, add half the meatballs. Brown on all sides for 2-3 minutes. Remove and keep warm. Brown remaining meatballs.

To make glaze, place orange juice, marmalade and soy sauce into a small pot and bring to the boil over medium heat. Reduce heat, add cornflour and stir for 2-3 minutes or until glaze has thickened. Return meatballs to fry pan.

Pour orange glaze over meatballs and stir to coat. Reduce heat to low. Cook, stirring occasionally, for 5-7 minutes or until meatballs are cooked and glaze is glossy. Serve hot.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login