I love this dish! You can partially prepare this in advance, and it makes for a delish quick lunch to throw together. I really enjoy the richness and flavour that venison has to offer, but apart from that, it is extremely lean, unlike most cuts of lamb or beef. If you prefer to make this recipe with lamb or beef, make sure to trim off any excess fat to make this a little leaner. Chicken is another good option too!
Note: Although red meat is a great source of protein, it is recommended in the U.K to not have more than three portions a week in order to reduce your risk of bowel cancer. When you do choose to eat red meat, stick to lean cuts cooked in a healthy way such as baking or grilling and avoid those nasty processed meats. In addition, venison is considered a high-purine food, so if you are at risk of or suffer from gout, this is best avoided. Overall, venison is a lean form of red meat, but best not eaten too frequently.
Serving size: Serves 2
Prep time: 15 minutes, excluding marinating
Cooking time: 10 – 15 minutes
- 1 pack venison meatballs
- 250g plain or Greek yoghurt 0% or 2%
- 2 cloves garlic
- 1 tbsp Ras el Hanout spice (homemade or shop bought)
- 1 lemon – zest and 2 tbsp juice
- Small handful fresh mint leaves
- 1 tsp honey, clear (optional)
- 1 red onion
- 1 small punnet cherry tomatoes, halved
- 2 flatbreads or wraps
Step 1: Prepare your marinade – Mix 150g yoghurt with 1 clove crushed or grated garlic and Ras el Hanout spice mix. Add your meatballs, cover and refrigerate for at least 30 minutes. Ideally, doing this 24 hours before with give it the most flavour. Take note on the meatball package of how long your meatballs take to cook.
Step 2: Mix the remaining yoghurt in a bowl with 1 clove crushed garlic, lemon juice and zest, shredded mint and honey (if using). Set aside.
Step 3: Arrange your meatballs on skewer sticks (if you have) and grill on high or bake in 200 C (400 F) for approximately 10-15 minutes, turning halfway through. Make sure they are cooked through.
Step 4: While the meatballs are cooking, slice up your red onion and cherry tomato.
Step 5: Warm up your wraps or flatbreads, add your meatballs, tomatoes, red onion, dress with the yoghurt dressing, wrap up and enjoy!
Tip: Marinating your meatballs the day before in the morning and cooking in the evening can help save you time making a fast and easy lunch for the next day.
Tip: Bulk up your wrap with mixed peppers, rocket or spinach for some extra veg, or use hummus instead of a yoghurt dressing for a different variety.