Saucy German-Style Venison & Beef Meatballs

• Grate apple (see ingredients).
• In a medium bowl, combine venison & 
beef mince, Nan’s special seasoning, fine 
breadcrumbs and the egg.
• Using damp hands, roll heaped spoonfuls of 
venison-beef mixture into small meatballs 
(6-8 per person). Transfer to a plate.

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

• While the meatballs are cooking, return 
saucepan to medium-high heat. 
• Cook shredded cabbage mix, apple, the brown 
sugar, balsamic vinegar and the water (for the 
cabbage), stirring occasionally, until softened, 
4-5 minutes.
• Transfer to a bowl and cover to keep warm. 

• Reduce meatball frying pan heat to low. Add the 
water (for the sauce), cream (see ingredients) 
and vegetable stock powder.
• Cook until the sauce has slightly thickened,  
1-2 minutes.