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Recipe: Muntjac Meatballs

I arrived in Melbourne 6 days ago and have found that I have a lot of time on my hands at the moment while I look for work. Despite feeling a little lost without a job to head to every morning, it has been good in many ways, mainly due to the fact that I can cook breakfast and dinner every single day!

I saw this recipe on Foodsessed and tried Mike Robinson’s Muntjac meatballs yesterday, but as muntjac (a small deer) is so hard to find, we used lamb mince instead.


For the Muntballs
250g (8.81 ounce) minced Muntjac – I used lamb
250g (8.81 ounce) Ricotta cheese
100g (3.52 ounce) finely grated Parmesan cheese
A little grated lemon zest
One egg
Salt to taste

For the sauce
Two large jars of good quality Passata
A man size knob of butter
Three smashed cloves of garlic
Salt to taste
A pinch of sugar to sweeten things up
A sprinkle of fresh basil to finish
Grated nutmeg to finish

I used the following inforgraphic from Foodsessed to cook:

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