| NUTRITIONAL VALUE (100 g) | |
| Energy value | 245 kcal/ |
| Fat | 18.8 grams |
| - saturated fat | 6.9 grams |
| Carbohydrates | 3.6 grams |
| - of which sugar | 1.7 grams |
| Protein | 13.5 grams |
| Salt | 0.9 grams |
Venison meatballs
These raw, ready-to-eat meatballs are made from high-quality venison (90%) and pork (10%) and are free of any additives or preservatives. They are an easily digestible and nutritious source of protein, perfect not only for adults, but also for babies, children and the elderly. Small, soft in texture and neutral in composition, the meatballs are universal - you can cook them in soups, steam them, fry them or stew them. Natural. Simple. Delicious. Adapted for the everyday family table.
— HOW TO MAKE
The meatballs are raw, so they must be fully cooked before consumption.
- Cooking - place the meatballs in lightly salted boiling water or broth and cook for 10-15 minutes until fully cooked. Perfect for soups.
- Steaming - Place the meatballs in a steamer or steamer basket and steam for about 15-20 minutes until fully cooked. This is a gentle and kid-friendly method.
- Baking in the oven - the ricotta can be baked at 180 °C for about 20–25 minutes, until nicely browned. It is recommended to use baking paper or a little oil.
