If there’s one thing we love about tapas, it’s how a table full of small plates can turn any evening into a feast. And when you take a Mediterranean classic and enrich it with the depth and character of British venison, you’re in for something truly special.
@premoteuk has been back in the kitchen with our premium venison mince, creating a dish guaranteed to elevate any tapas night.
These venison meatballs are a comforting, flavour-packed twist on a Spanish staple - rich, hearty, and perfectly balanced with the sweetness of slow-cooked tomatoes. Using our prime venison mince, this dish celebrates the best of both worlds: rustic European flair and the exceptional quality of British venison.
Slow-simmered in a fragrant tomato sauce infused with garlic, paprika, and a touch of chilli, they’re ideal for sharing as part of a tapas spread - or stealing the spotlight as the main event. Serve them with crusty bread to soak up every last drop of sauce, and you’ve got a dish that’s as satisfying as it is sophisticated.
Total Time: 2 hours
Ingredients (Serves 4)
- 500g venison mince
- 500g passata
- 2 pork sausages
- 1 egg
- 2 slices white bread
- Milk
- Oregano
- Paprika
- Fresh parsley
- Plain flour
- 1 onion
- 3 garlic cloves
- Chilli flakes
- Wine vinegar
- Oil
- Salt
- Pepper
Method
Prepare the meatballs:
- Slice the bread into squares, discarding the crusts. Soak the bread in 50ml milk. After 5 minutes, mash with a fork.
- Place the venison and sausages (skins removed) in a large bowl. Crack in the egg, then season with 1 tsp oregano, 1 tsp paprika, salt, pepper, and some finely chopped parsley. Add the soaked bread and mix well until combined.
- Lightly flour your hands before shaping the mixture into individual balls. Place the meatballs on a plate and refrigerate for 30 minutes.
- Finely chop the onion and garlic.
Sear the meatballs: Add a good splash of oil to a large pan and heat over medium-high.
Sear the meatballs in batches, turning gently with a spoon - avoid moving them too frequently. Remove the meatballs and set aside.
Make the sauce:
- Reduce the heat to medium. Add the onion and garlic to the same pan. Season with salt and pepper. Cook for 10 minutes.
- Add ½ tsp each of oregano, paprika, and chilli flakes. Continue cooking for another 10 minutes, then add the passata. Fill the empty passata container halfway with water, add it to the pan, and season.
- Bring to a simmer, add a splash of vinegar, mix, and then return the meatballs to the sauce.
Cook the meatballs in the sauce:
- Turn the meatballs gently to coat them in the sauce. Cover with a lid and cook for 10 minutes.
- Remove the lid and cook uncovered for 15 minutes.
Serve:
Once the meatballs are cooked through and the sauce has thickened, top with finely chopped parsley. Serve with your favourite tapas dishes and crusty bread to soak up the sauce.
Order Your Venison Online
This recipe features our premium farmed venison mince, sustainable, farm-assured, and delivered fresh across England and Wales.