Pesto & Parmesan Beef Meatballs

While the potato is cooking, finely chop the garlic. In a large bowl, combine the venison & beef mince, fine breadcrumbs, egg, basil pesto, 1/2 the garlic, 1/2 the grated Parmesan cheese and a pinch of salt and pepper. Using damp hands, gently roll heaped spoonfuls of the beef mixture into small meatballs. Transfer to a plate. You should get 4-6 meatballs per person. TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully! 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 medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. TIP: Cook the meatballs in batches if they don't fit in a single layer!

While the meatballs are cooking, finely chop the red onion. Grate the carrot. When the meatballs are done, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, tossing, until softened, 5-7 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.

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 the baby spinach leaves, butter (for the sauce) and brown sugar and stir until wilted, 2 minutes. Season to taste. TIP: If the sauce is too thick, add a little more water to loosen.