Venison meatballs in spiced tomato sauce
300 calories per serving
Serves 2 (6 meatballs each)
1 tsp olive oil or frylight (can omit 20 cals per portion if not using olive oil)
1 large white onion, chopped
2 cloves garlic, chopped
generous sprinkle of favourite dried herbs
small sprinkle of chilli flakes or chopped fresh chilli to your taste
1 pack 12 venison meatballs - I used these
1 tsp marigold bouillon or stock cube
Heat the oil in a heavy based frying pan and add in the onion, garlic, herbs and chilli. Cook gently on a low heat for 15-20 minutes - this stage is important as it brings out the sweetness of the onions and adds a depth of flavour to the dish.
Once the onion mix is soft turn up the heat and add in the meatballs, brown them for 2 to 4 minutes then add in the tin of tomatoes and bouillon powder/stock cube. Let it bubble for a few minutes then turn the heat down and simmer for as long as you can wait. If the mixture is starting to dry out do add a little water - I added tablespoon of chicken stock I happened to have in the fridge. The sauce should be thick and unctuous on serving not liquidy.
Serve with salad or veg (not included in the calorie count above)
I'm sure it would work well with turkey meatballs too.
If you don't like spice then omit the chilli