
Dinner just leveled up! Tonight’s one-tray wonder is a hearty, no-fuss feast featuring juicy venison and beef meatballs, tender roasted veggies and a rich savoury gravy to bring it all home. One tray, tons of flavour, zero stress!
1 packet
Chopped Potato
(Contains: Sulphites; )
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
250 g
Venison & Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Classic Roast Seasoning
1 packet
Baby Rainbow Carrots
1
Red Onion
1
White Turnip
1
Beetroot
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
½ cup
boiling water

• Preheat oven to 240°C/220°C fan-forced.
• Slice beetroot into thin wedges. Slice onion (see ingredients) into wedges.
• Cut white turnip into bite-size chunks. Trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways).
• Place prepped veggies and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, in a medium bowl, combine venison & beef mince, classic roast seasoning, fine breadcrumbs, the egg, and a generous pinch of salt.
• Using damp hands, roll heaped spoonfuls of venison-beef mixture into small meatballs (5-6 per person). Transfer to a plate.

• When veggies have 15 minutes remaining, remove try from oven, add meatballs and roast until cooked through, 10-15 minutes.
• Meanwhile, boil the kettle.
• In a second medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.

• Divide venison-beef meatballs and roast veggie medley between plates.
• Pour over gravy to serve. Enjoy!