These tasty little treats were quite a surprise – one of those ‘will it work, or won’t it…?’ kind of experiments…
Inspired by the blue cheese gem squash I made earlier this week, these meatballs were born. Ok, so not so much a meatball, but something like it…

You will need:
500g mince {I used venison mince}
Salt & pepper
1 egg
Half a handful of chopped coriander
A pinch if fresh origanum, chopped
50g blue cheese, crumbled
1 onion, sliced
Red wine vinegar
Honey
Butter

Sauté the onion in butter, add a splash of red wine vinegar and a drizzle of honey – cook until caramelised.
Mix the caramelised onions with all the rest of the ingredients and scoop into a muffin pan. Pat the mixture down firmly into each cup {it should make 6}.
Bake at 180C for 20 minutes.

Serve on a bed of rocket and top with marinated tomatoes and a dollop of cream cheese.
{Marinated tomatoes: cut small cherry or Roma tomatoes in half and sprinkle with freshly ground salt, olive oil and red wine vinegar – let it marinade for at least half an hour.}

So yum – enjoy! X