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🍽️ Roasted Game Meatballs with Oven Vegetables

518 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• salt
• 2 tsp raw cane sugar (5 g each)
• 2 tsp apple cider vinegar
• 2 beetroot bulbs (approx. 100 g each)
• 600 g Brussels sprouts
• 1 small Hokkaido pumpkin (600 g)
• 1 sprig rosemary
• 4 tbsp olive oil
• 0.5 tsp ground cumin
• pepper
• 600 g game minced meat (e.g. from the hind leg of a deer)
• 4 tbsp wholemeal breadcrumbs (15 g each)
• 2 egg yolks
• 0.25 tsp ground coriander
• 0.25 tsp cinnamon
• 150 g goat cream cheese (45 % fat in dry matter)

Instructions

1. 1. Peel the onions and cut them in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Place the onion strips into a jar.
4. 4. Add half a teaspoon of salt and half a teaspoon of sugar to the jar.
5. 5. Pour one tablespoon of apple cider vinegar and 100 milliliters of hot water over the onions.
6. 6. Seal the jar tightly.
7. 7. Shake the jar vigorously to mix the ingredients.
8. 8. Let the onions marinate for at least one hour.
9. 9. Ideally, let them stand in the jar overnight.
10. 10. Peel the beetroot and cut it into bite-sized pieces.
11. 11. Wash the Brussels sprouts and cut them in half.
12. 12. Peel the pumpkin and wash it.
13. 13. Cut the pumpkin in half and remove the seeds and pulp with a spoon.
14. 14. Cut the pumpkin into coarse cubes.
15. 15. Wash the rosemary and shake it dry.
16. 16. Pluck the needles off the rosemary sprig.
17. 17. Place the prepared vegetables in a large bowl.
18. 18. Drizzle some olive oil over the vegetables.
19. 19. Season the vegetables with ground cumin.
20. 20. Add the plucked rosemary needles.
21. 21. Salt and pepper the vegetables to taste.
22. 22. Mix everything well so the vegetables are evenly seasoned.
23. 23. Line a baking tray with baking paper.
24. 24. Spread the vegetables out on the tray.
25. 25. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan).
26. 26. Place the tray in the oven and bake the vegetables for 15 minutes.
27. 27. Place the minced meat in a large bowl.
28. 28. Add breadcrumbs to the bowl.
29. 29. Add the egg yolk.
30. 30. Salt and pepper the meat mixture.
31. 31. Add ground coriander and cinnamon.
32. 32. Mix the meat well with the spices and breadcrumbs.
33. 33. Form 16 to 20 balls from the meat mixture.
34. 34. The balls should be about the size of a walnut (approx. 3 cm).
35. 35. Take the tray with the vegetables out of the oven.
36. 36. Distribute the meatballs on the tray among the vegetables.
37. 37. Put the tray back into the oven.
38. 38. Bake everything for another 20 minutes.
39. 39. Place goat cheese in a small bowl.
40. 40. Add two tablespoons of water to the cheese mixture.
41. 41. Stir the mixture until it is creamy and smooth.
42. 42. Salt and pepper the dip to taste.
43. 43. Take the finished vegetables and meatballs out of the oven.
44. 44. Plate the vegetables and meatballs.
45. 45. Garnish the dishes with the pickled onions.
46. 46. Serve the goat cheese dip alongside.

Nutrition per serving

• kcal: 518
• Protein: 46 g · Fett/Fat: 24 g · Carbs: 28 g