Cheesy Pesto Venison & Beef Meatballs

While the potato is cooking, finely chop the garlic. In a large bowl, combine the venison & beef mince, fine breadcrumbs, salt (for the beef), egg, basil pesto, 1/2 the garlic and 1/2 the grated Parmesan cheese. Using damp hands, take a heaped spoonful of the mixture and gently shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 4-6 meatballs per person. TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

While the meatballs are cooking, finely chop the red onion. Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Return the frying pan to a medium-high heat with a small drizzle of olive oil. Cook the onion and carrot until softened, 5-7 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.

Add the crushed & sieved tomatoes and the water, then return the meatballs to the pan. Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 3-5 minutes. Add butter (for the sauce) and brown sugar and stir until melted, 2 minutes. Stir through the baby spinach. Season to taste. TIP: If the sauce is too thick, add a dash more water to loosen.