Game Meatballs

Ingredients

• 2 red onions
• Salt
• 2 tsp raw cane sugar (5 g each)
• 2 tsp apple cider vinegar
• 2 beet roots (≈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 mince (e.g., from a deer hindquarter)
• 4 tbsp whole‑grain breadcrumbs (15 g each)
• 2 egg yolks
• 0.25 tsp ground coriander
• 0.25 tsp cinnamon
• 150 g goat fresh cheese (45% fat in the product)

Instructions

1. 1.

   Peel and halve onions, then slice into thin strips. Place in a jar, add ½ tsp salt, sugar, apple cider vinegar, and 100 ml hot water. Seal, shake, and let steep for at least 1 hour (best overnight).

2. 2.

   For the oven vegetables, peel beets and cut into pieces. Trim, wash, and halve Brussels sprouts. Clean, wash, halve, seed, and roughly cube pumpkin. Rinse rosemary, dry, shake off excess moisture, and pluck needles. Toss vegetables with olive oil. Season with cumin, rosemary, salt, and pepper. Spread on a parchment‑lined tray and roast in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 15 minutes.

3. 3.

   Combine game mince with breadcrumbs, egg yolks, salt, pepper, coriander, and cinnamon. Shape into 16–20 walnut‑size meatballs (~3 cm). Remove tray from the oven, arrange meatballs over the vegetables, and bake for an additional 20 minutes.

4. 4.

   Meanwhile whisk goat cheese with 2 tbsp water until creamy; season with salt and pepper. Plate roasted vegetables and game meatballs, garnish with pickled onions, and serve with the goat‑cheese dip. Tip: If you cannot find game mince, use beef mince instead.