Morrocan Venison Meatballs

Ingredients:

• 2 lbs ground venison

• 4-6 egg yolks

• 6 oz toasted panko crumbs

• 2 oz olive oil

• 1 Tbsp salt

• 1 Tsp black pepper

Directions:

1. Mix together 2 lbs ground venison, 2 egg yolks, 6oz toasted panko crumbs, 2oz olive oil, 1tbsp salt, and 1tsp black pepper

2. Create 2oz meatballs and chill for at least 1hr

3. In a cast iron pan, add 1 tbsp high smoking-point oil at medium. Add meatballs and sear well for 2-3 minutes

4. Reduce heat to the lowest setting and add 2 cups of vegetable broth and 2 cups shakshuka, simmer while rotating meatballs for about 15-20 minutes

5. Crack 4-6 eggs gently so the yolk remains intact. 

6. Season with a touch of salt

7. When the egg white is firm, drizzle olive oil and your favorite herbs and enjoy!