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Oven Roasted Buffalo Meatballs  HT  MC  40mins



Serves  4       Hot    Game    Main Course



   675g/1-1/2lb Buffalo Mince

   1 Egg

   1 Medium Onion, very finely chopped or grated

   1 teasp Dried Mixed Herbs

    For the sauce

   225g/8oz Cranberry Jelly

   2 tbsp Horseradish Sauce

   1 tbsp Worcestershire Sauce

   1 Garlic Clove, crushed

   2 tbsp Runny Honey

   1 teasp Paprika

   1 tbsp Lemon Juice




1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a large shallow ovenproof dish.


2. Place the buffalo mince, onion, herbs and egg in a large mixing bowl and blend thoroughly. Using your hands is easier.


3. Using slightly damp hands, form into bite size  balls. 


4. Place in a single layer in the greased ovenproof dish and bake for 30 minutes or until done.


5. 10 minutes before the end of the cooking time,  combine the cranberry sauce, horseradish sauce, Worcestershire sauce, garlic, paprika, honey and lemon juice in a large saucepan, mix well and simmer over a low heat.


6. Once the meatballs are cooked, add them to the sauce and heat for 2-3 minute. Serve immediately.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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