Venison meatballs with swiss chard and yogurt sauce

1. Mix all the meatball ingredients in a large bowl. Shape into 24 x 2.5cm-wide balls (about 30g each). Put on a tray and chill until needed. To make the sauce, heat ½ the olive oil in a medium pan with the onion and garlic. Fry on a medium heat for 8-10 minutes, stirring occasionally, until the onions have softened (but not coloured). Add the chilli and chard; cook for 2-3 minutes, until the chard has wilted. Stir in the allspice and chicken stock. Bring to the boil, then take off the heat.

2. Put the yogurt, mustard, cornflour paste and egg in a large bowl with 150ml water. Whisk to a smooth paste. Gradually spoon the hot chard mixture into the yogurt mixture, stirring well after each addition, until combined. Stir in the salt and some black pepper; set aside. Heat the remaining oil in a large, high-sided frying pan over a medium-high heat. Add the meatballs and fry for 4-5 minutes, turning a few times, until browned all over. Remove from the pan and set aside.

3. Wipe the pan with kitchen paper and pour in the yogurt sauce. Stir over a low heat until bubbles just start appearing. Return the meatballs to the pan; cook on a very low heat (it should be barely bubbling), covered, for 20-25 minutes, until the meatballs are cooked through and no pink meat remains. Serve at once, with the pistachios sprinkled over and the lemon wedges on the side, plus some flatbreads if liked.