Ingredients
20ml rapeseed oil
300g onion, finely chopped
15g garlic cloves, chopped 2gms dried oregano
20g tomato purée
400g tinned chopped tomatoes
1 fresh red chilli, finely chopped
300g minced venison
1 egg, beaten
10g plain flour
15g panko breadcrumbs
500ml chicken stock
10g flat leaf parsley ,chopped
Maldon sea salt & freshly milled black pepper
50g Parmesan cheese
160g orzo
Pinch saffron
Water
Method for the sauce
Heat the oil in a pan and add 150g onion, 5g garlic and half a chilli
Sauté for 5 minutes, add the tomato purée and 1g oregano
Add the tinned tomatoes & stock
Simmer for 30 minutes
For the meatballs
Mix together the minced venison and remaining garlic, onion and red chilli
Mix in the egg, remaining oregano, parsley, breadcrumbs and plain flour
Mould into balls, approximately 12 meatballs
Brown the meatballs in a sauté pan, then add to the simmering sauce to cook through for approximately 15 minutes
To serve
Cook the orzo in boiling water with a pinch of saffron until al dente then arrange in hot pasta bowls
Top with the meatballs in tomato sugo sauce
Grate over fresh Parmesan cheese Serve immediately
