When you make these curried antelope meatballs, your kitchen is going to smell amazing. That is if you enjoy the fragrance of coriander, cumin, turmeric and garam masala. Serve the baked meatballs with these slow cooked candied carrots and a side of steamed brown or white rice.
As a side note… if you want to add another layer of indulgence, you could add coconut milk to the carrots while their cooking. You may need to increase the seasonings, since the coconut milk is a little overwhelming in flavor.
Substitute elk or venison
Served 2
Meatball Ingredients
- 1 pound ground antelope meat
- 1 medium onion, grated (cheese grater)
- 1 garlic clove, finely chopped
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon sea salt
Curry Candied Carrots
- 2 cups carrots, shaved into strips (potato peeler)
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon dark brown sugar
- 1/2 teaspoon garam masala
- 1/4 teaspoon sea salt
Directions
Preheat oven to 375° F.
Add all meatball ingredients to a bowl and mix everything together. Using your hands, shape 6 large meatballs and place on a non-stick baking sheet. Bake in oven for 30 minutes or until done.
While the meatballs are baking, heat a skillet over low heat and melt the butter. Add the chopped shallots and garlic. When the garlic is fragrant, add the shaved carrots to the skillet. Season the carrots with brown sugar, garam masala and sea salt. Slow cook the carrots until they become soft and golden brown around the edges. Remove from heat when done.
Serve the curried antelope meatballs and cooked carrots with a side of brown or white steamed rice.
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