Venison meatball traybake with blush oranges

Name: Venison meatball traybake with blush oranges
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 300 g echalion shallots, peeled and quartered lengthways; 500 g carrots, peeled and quartered lengthways; 1 tbsp olive oil; 2 Blush oranges; 1½ tbsp soy sauce; 1½ tbsp clear honey; 1 tbsp English mustard; 140 g pack red chicory, quartered lengthways; 300 g 20 British Venison Meatballs; 300 g pots of freekeh, black rice & chickpeas

These tasty meatballs are a fab partner for blush oranges in a veg-packed traybake.

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Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

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300g echalion shallots, peeled and quartered lengthways
500g carrots, peeled and quartered lengthways
1 tbsp olive oil
2 Blush oranges
1½ tbsp soy sauce
1½ tbsp clear honey
1 tbsp English mustard
140g pack red chicory, quartered lengthways
300g 20 British Venison Meatballs
2 x 300g pots of freekeh, black rice & chickpeas

Preheat the oven to 220°C, gas mark 7. In a large roasting tin, toss together the shallots, carrots and oil. Season and roast for 20 minutes. Meanwhile, make the sauce by whisking the juice of 1 orange with the soy sauce, honey and mustard. Scrub the remaining orange and slice into rounds.
Take the roasting tin out of the oven and stir in the chicory and sliced orange, then pour over three-quarters of the sauce. Roast for a further 15 minutes. Give everything a good stir, then add the meatballs and roast for a final 10-12 minutes until cooked through with no pink meat remaining. Meanwhile, heat the freekeh, black rice & chickpeas according to pack instructions and serve alongside, drizzling over the reserved sauce.

Typical values per serving when made using specific products in recipe