Glazed Orange & Ginger Meatballs – Maria Middlestead

Ingredients

• 500 g ground venison or lamb
• ½ cup dry gluten-free breadcrumbs
• 1 large free range egg
• 1/4 cup candied ginger, chopped (has cane sugar)
• or 5 cm peeled chopped gingerroot + 3 Tbsp marmalade*
• 2 spring onions, chopped
• 2 cloves garlic, chopped
• coarsely grated peel of one large orange
• 1 tsp sea salt with kelp*
• 2 tsp extra virgin olive oil*
• 100 ml orange juice (from 1 – 1½ oranges)
• ¼ cup orange marmalade*, such as St Dalfour (no wheat, cane sugar or artificial additives)
• 2 Tbsp naturally brewed soy sauce*, such as Ceres tamari (no wheat or artificial additives)
• 1 tsp maize cornflour*