Posted by Bri Van Scotter | Sep 28, 2022 | Dude Food, Recipes, Slow Food, Wilderness To Table
Servings: 6 Prep Time: 15 minutes Cook Time: 20 minutes
RECIPE
Ingredients
2 tablespoons fresh parsley, minced
2 tablespoon fresh mint, minced
2 tablespoon fresh garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 teaspoons sumac
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 cup raisins
1/4 cup pine nuts
1/2 yellow onion, small chopped
2 pounds ground venison
1 cup full-fat Greek Yogurt
Instructions
Preheat your oven to 425F.
Add the parsley, mint, garlic, salt, black pepper, cumin, cinnamon, sumac, allspice, cayenne, and ginger to a large mixing bowl. Stir to combine
Then add the raisins, pine nuts, chopped onion, and ground venison. Use your hands to thoroughly mix everything together so that the spices and onions are evenly distributed throughout the ground meat.
Use a 2-ounce scoop or a 1/4 cup to scoop the meat mixture, roll the serving into a ball, then place on a sheet tray. Repeat the process with the remaining ground meat mixture.
Bake the meatballs in the oven for about 15-18 minutes.
Serve the meatballs on top of the Greek yogurt and sprinkle with sumac or za’atar.
