Serves 4-6 people
Olive oil for frying
35gm stale bread (no crusts) (Beanos Bakery)
300gm beef mince
300gm venison mince (Leckies Butchery)
3 garlic cloves crushed
Handful of parsley chopped
1 tsp salt
1/2 tsp pepper
2.5 tsp ground allspice
1.5 tsp ground cinnamon & 1.5 tsp ground juniper berries (optional)
Generous dollop of tomato kasundi chutney (Port Larder)
70 ml white wine vinegar or lemon juice
1 clove garlic crushed
Pinch of salt
Whisk all Tahini ingredients into a bowl until smooth and creamy. Add more water if too thick.
Preheat oven to 200 degrees celsius. Soak bread in water until soft. Squeeze out water and crumble into a mixing bowl. Add rest of ingredients and mix well with your hands. Shape into balls (golf ball size).
Heat olive oil in a large frying pan and shallow fry the balls in small batches for about 2 minutes until they are brown on the outside, turning as needed.
Arrange the balls in ovenproof dish. Place in over for 5 mins. Pour tahini sauce over and around the meatballs and return to oven for 10 mins to cook the meatballs through.
Serve with plain rice and a generous dollop of tomato kasundi (Port Larder) and chopped parsley.