Deep, rich venison meatballs carry warm chilli spice, perfectly balanced by creamy, smoky manuka feta whipped to a cloud. Served with a vibrant pomodorini ragù, this dish invites sharing and full-flavoured enjoyment.
Preparation time
overnight
overnight
Cooking time
1 to 2 hours
1 to 2 hours
Serves
Serves 6
Serves 6
Dietary
Egg-free, Nut-free
Egg-free, Nut-free
By Melanie BrownFrom Saturday Kitchen
Equipment
Ingredients
Whipped manuka smoked feta
- 450g feta, cut into large cubes feta
- 150g cream cheese cream cheese
- 60g manuka wood chips manuka wood chips
- 125ml whole milk whole milk
- 100ml double cream double cream
- salt and freshly ground black pepper salt, black pepper
Venison and chilli meatballs
- 40g panko breadcrumbs panko breadcrumbs
- 60ml whole milk whole milk
- 500g venison mince venison mince
- 1 large brown onion, finely chopped onion
- 15g finely chopped garlic garlic
- 6g chilli flakes chilli flakes
- 8g salt salt
- 60ml olive oil olive oil
Pomodorini ragù
- 2 tbsp vegetable oil vegetable oil
- 100g finely chopped brown onion onion
- 1 garlic clove, finely chopped garlic
- 50g finely chopped carrots carrots
- 50g finely chopped celery celery
- 125ml red wine red wine
- 1 fresh oregano sprig oregano
- 1 fresh marjoram sprig marjoram
- 150ml beef stock beef stock
- 25g tomato purée tomato purée
- 30g soft dark brown sugar brown sugar
- 250g tin pomodorini cherry tomatoes pomodorini cherry tomatoes
- 60g chopped tomatoes chopped tomatoes
- 1 tsp salt salt
- 1 tsp whole black peppercorns, crushed black pepper
- finely chopped fresh parsley, to garnish parsley
- finely chopped fresh chives, to garnish chives
- crusty baguette, to serve baguette
Method
- Smoke the feta
- Arrange feta and cream cheese in a steamer basket or tray that fits inside a heavy-bottom roasting tin.
- Heat the manuka wood chips in a small pan until heavily smoking. (Smoke in a well-ventilated area.)
- Tip the chips into the roasting tin and place the steamer basket on top. Wrap tightly with foil and seal with cling film immediately to trap smoke.
- Leave to cool, then chill in the fridge for 24 hours to absorb smoke flavour.
- Prepare whipped feta
- Blend the smoked feta and milk until smooth.
- Transfer to a standing mixer, attach paddle, and mix with cream cheese, double cream, salt, and pepper until creamy and light.
- Make the meatballs
- Preheat oven to 220C/200C fan/gas 7.
- Soak panko breadcrumbs in milk.
- Mix venison mince, onion, garlic, chilli flakes, salt, olive oil and soaked breadcrumbs in a large bowl.
- Form the mixture into 30g balls, place on a baking tray and roast for 10 minutes.
- Cook the pomodorini ragù
- Heat vegetable oil in a pan. Sweat onion and garlic gently for 3–4 minutes.
- Add carrots and celery, sweat for 6 minutes.
- Add red wine, oregano and marjoram, reduce wine by half.
- Add beef stock, reduce by half again.
- Stir in tomato purée, sugar, salt, and crushed peppercorns.
- Add tomatoes from tins and cook for 30 minutes until thickened. Season well.
- Add roasted venison meatballs to the sauce and cook for 5 more minutes.
- Serve
- Spread whipped smoked feta onto serving plates.
- Top with meatballs and pomodorini ragù.
- Sprinkle with chopped parsley and chives.
- Serve with crusty baguette to mop up the sauce.
Suggested Wine Pairing
- Majestic: The Society’s Rioja Reserva – structured red with red fruit and spice complements smoky feta and rich venison perfectly.
- Tesco: Tesco Finest Malbec – dense berry notes and smooth tannins harmonise with chilli heat and robust meatballs.
- Sainsbury’s: Taste the Difference Barossa Shiraz – blackberry and peppery spice highlights the dish’s smoky and spicy layers.
What can you serve with this
- Mixed leaf salad – Light, tangy leaves refresh the palate against spicy meatballs.
- Roast root vegetables – Earthy sweetness pairs with gamey venison.
- Garlic aioli – Creamy dip adds cooling contrast to heat and smoke.
- Grilled polenta slices – Crisp texture and mild corn flavour frame the dish well.
- Pickled red onions – Sharp acidity cuts richness in both meatballs and feta.
FAQs for Venison and chilli meatballs with whipped manuka smoked feta
- Can I prepare the smoked feta without a smoker?
Yes, the recipe uses a wok or roasting tin with wood chips for cold smoke infusion. - Is manuka wood essential?
Manuka adds unique smoke aroma but other hardwood chips are suitable. - Can I freeze the meatballs?
Cooked meatballs freeze well; reheat gently in ragù or oven. - What’s the best way to store leftover whipped feta?
Keep refrigerated in airtight container for up to 3 days. - Are the meatballs gluten-free?
Panko breadcrumbs contain gluten; substitute with gluten-free breadcrumbs if needed. - Can I adjust the level of chilli?
Easily adjust chilli flakes to taste for milder or hotter meatballs. - Does the feta need soaking before use?
No soaking needed; feta is processed after smoking and blending.
Nutri-score Health Check
Nutri-Score: C
This hearty venison and chilli meatballs recipe balances lean venison with creamy smoked feta and a tomato ragù, earning a Nutri-Score C due to moderate fat content and rich flavours.
Positive Factors
- Lean venison mince provides high protein
- Use of fresh vegetables and herbs in ragù
- Balanced fat from cream cheese and double cream
Negative Factors
- Rich feta and cream cheese add saturated fats
- Use of panko breadcrumbs and oil for cooking
The Nutri-score has been automatically calculated from the ingredients in this recipe and is only a guide.
