Reindeer meatballs with glazed garlic confit and red cabbage


4 Persons


      • 8 pieces of reindeer sirloin, 1 ½ tbs/20 g each

Meatball mix:

      • 1 small red onion, finely chopped
      • 2 tbs breadcrumbs
      • 0,5dl (1¾ oz) cream
      • 2 eggs
      • 300g (10½ oz) ground beef and pork meat
      • salt and freshly ground pepper
      • butter, olive oil

Honey-glazed garlic confit:

      • 4 garlics, in cloves and peeled
      • 4 fresh thyme sprigs
      • 1 dl (½ cup) balsamic vinegar
      • 1 dl (½ cup) honey
      • 1 cinnamon stick
      • butter
      • salt and freshly ground pepper

Spicy red cabbage:

      • ½ head of red cabbage, finely chopped
      • 1 tsp garam masala
      • 2 small red onions, chopped
      • 1¼dl (0,6 cup) liquid honey
      • 1dl (½ cup) port
      • fresh thyme
      • 2 tbs demerara sugar
      • 2 cinnamon sticks
      • salt and freshly ground pepper
      • oil


Reindeer meatballs:

      1. Sauté the onion in butter and leave to cool.
      2. Mix breadcrumbs and cream in a bowl and let it soak for a few minutes. Add first eggs, then onion and the ground meat. Season with salt and pepper.
      3. Cut the reindeer meat into cubes. Envelope each reindeer cube in ground meat to form eight balls. (If there is time, let the meatballs rest in the fridge for 20 minutes.)
      4. Fry the meatballs in oil and butter on medium heat until golden brown, for around 7–8 minutes. Lift them out of the pan and keep them warm.

Honey-glazed garlic confit:

      • Sauté the garlic cloves in a pan.
      • Add vinegar, honey, thyme and cinnamon.
      • Boil on medium heat for around 20 minutes.
      • Stir in a knob of butter and season with salt and pepper.

Spicy red cabbage:

      • Pour some oil into a large saucepan. Add the red cabbage, garam masala, red onion, honey, salt, pepper, port, thyme, sugar and cinnamon.
      • Simmer on low heat for around 40 minutes.
      • The meatballs can be served out of the frying pan, with cabbage and sauce on the side.