Venison Meatballs with Tzatziki Sauce

By Silver Fern Farms
Venison Meatballs with Tzatziki Sauce
Preparation Time
Cooking Time
Click stars to rate


  • 1 pack of Silver Fern Farms Venison Mince
  • ½ cup fresh breadcrumbs
  • 2 Tbsp chopped fresh parsley
  • 1 clove garlic, crushed
  • 1 apple, peeled and grated
  • 1 egg
  • 2 Tbsp olive oil
  • 1 Tbsp sumac
  • 1 Tbsp sesame seeds
  • ½ Tbsp dried thyme

Tzatziki Sauce

  • 125 g thick unsweetened natural yoghurt
  • ⅓ cucumber, halved lengthways, deseeded and grated
  • 1 clove garlic, crushed
  • ¼ cup chopped fresh mint
  • 1 tbsp lemon juice


In a bowl, combine the venison mince, breadcrumbs, parsley, garlic, apple, and egg. Mix thoroughly.

Roll 2 tablespoon lots of mixture into balls in your hands. Brush meatballs with oil and roll in combined sumac, sesame seeds, and thyme mixture. Gently pan-fry until lightly browned and cooked through.

In a bowl, combine yoghurt, cucumber, garlic, mint, and lemon juice to make the tzatziki sauce.

Top the meatballs with tzatziki. Serve with green salad and your choice of either tabbouleh or toasted pita bread.

Sign up for Delicious