Ingredients:

Meatballs:

• 500g goat mince
• 500g venison mince
• 500g wild pork mince
• Taste Merchant Taco Seasoning
• Olsson’s Smoked Redgum Salt

Tomato Passata Sauce:

• 2 cups tomato passata
• 1 can tinned tomatoes
• Salt and pepper, to taste
• 1 tsp sugar (to balance acidity)
• 1–2 garlic cloves, minced
• 1 tsp oregano
• Chilli flakes (optional for heat)

Tomato Salsa:

• 2 tomatoes, diced into 5mm cubes
• 1 small onion, finely diced
• Juice of 1 lime
• Salt, to taste
• Fresh coriander (optional)

1 pack La Banderita Tortillas

Instructions:

1. Prepare the Meatballs:

• Combine goat, venison, and wild pork mince in a bowl.
• Season with Taco Seasoning and Smoked Redgum Salt, mixing thoroughly by hand.
• Form the mince into small, bite-sized meatballs and place them in a Solidteknics tray.

2. Prepare the Sauce:

• Pour tomato passata and tinned tomatoes over the meatballs.
• Season with salt, pepper, sugar, garlic, oregano, and chilli flakes if desired.
• Stir gently to ensure the meatballs are coated.

3. Cooking in the Wood-Fired Oven

• Preheat wood-fired oven to around 200–220°C.
• Place the tray with meatballs and sauce in the oven and cook for 30–40 minutes, until the meatballs are tender and the sauce has thickened.

4. Make the Salsa:

• Combine diced tomatoes, onion, lime juice, and salt. Add fresh coriander if desired.

5. Serving:

• Transfer the meatballs to a handmade pottery serving bowl. Sprinkle with parmesan cheese and fresh chopped parsley.
• Serve with La Banderita tortilla pieces, quartered.
• To enjoy, smash a meatball onto a tortilla piece, add salsa, more cheese, and parsley. It’s a ridiculously tasty treat!