The recipes that I post are not necessarily meant to be used as part of a calorie controlled diet, I don’t make any claims that these are “healthy” meals, merely only that they fit my needs. They can also be download if you click here.

Venison Meatballs with Roast Tomato and Pepper Sauce
Recipe Type: Main
Author: Steve
Cook time:
Total time:
Serves: 3
A nice simple meal that’s easy to make. Venison is lower in calories, fat & cholesterol and higher in protein and vitamins B6, B12 and iron. The sauce is entirely home made, none of this high salt and fat content of shop bought stuff.
  • 12 Cherry Tomatoes
  • 3 Large peppers (Green or Red)
  • Basil (Preferably fresh)
  • Parsley (Preferably fresh)
  • Garlic paste
  • 500ml (or a pint) Chicken Stock
  • Balsamic Vinegar
  • One red onion
  • 500g Ground venison (Venison burgers will also do)
  • One small egg
  • Black pepper
  • You will also need a pasta of your choice, make sure it’s wholemeal; preferably spaghetti.
  1. Firstly you’ll want to roast off the peppers and tomatoes in the oven, 180 degrees for 30 minutes should do the trick, we don’t want them totally mushed!
  2. If the tomatoes are on the stalk, leave them on the stalk, all you need to do with the peppers is rip out the stalk and quarter them. I don’t use any oils at all if you can help it (go team health!!) and instead I use a little garlic paste rubbed into the skin of the tomatoes and peppers.
  3. Once they have had a good roasting pop them in a saucepan with a splash of the chicken stock and a small amount of garlic paste. Bring to the boil stirring gently now and again. Once the tomatoes and peppers start to break down a little pop in the rest of the stock and chopped herbs.
  4. Turn down the heat on the hob and continue to reduce until it’s a thick consistency. At this stage take it off the heat and pop in a table spoon of the balsamic vinegar.
  5. Nice and simple, drop the venison into a bowl, add the beaten small egg, a few twists of black pepper and the finely chopped red onion. I prefer to cook down the red onion before adding it, just cooked enough to soften it a little, but that’s entirely up to you.
  6. Get stuck in and mix the lots with your hands. Once fully mixed separate the mix into small balls, I usually aim for 10 but I’ll leave this one with you.
  7. We now need to brown off the meatballs. There are a few ways to go, I like to use my wok with a little spot of rapeseed oil (less than a tea spoon) but whatever you have to hand really. You can also grill them or cook them in the oven depending on your own preference. The key here is not to over cook the meat, there are no hard and fast timing rules with this one, so cook them until they are medium and take them off the heat. While they are still hot put them in the pan with the cause and return the pan to the heat.
  8. As the final stage of the cooking is in the sauce it becomes more difficult to assess how cooked the meat is, either way, as long as it’s hot though it doesn’t really matter. It’s all about personal preference.
  9. Do I need to tell you how to cook pasta?? Just make sure it’s wholemeal and you’re not loading up on heaps of it, a handful and a half per person is how I roll.