Venison and Pork Asian Meatballs with Smoked Cherry Reduction, Water Chestnuts, and Chives

Meatballs:

1/2 pound Venison  ⎮   1/2 pound ground pork  ⎮  2 tsp coconut aminos  ⎮  1 tbsp sesame oil   ⎮   2 tbsp grated ginger  ⎮   1/4 cup water chestnuts   ⎮   1/2 cup chopped fresh chive or green onion   ⎮   4 Cloves roasted garlic- pureed   ⎮   Salt to taste

Make a paste of ginger, roasted garlic, coconut aminos and sesame oil, add 2 eggs and almond flour, chestnuts, and chives plus salt to taste, mix with venison and ground pork, Roll into Balls, place in half sheet pan and Cook in oven for 7-8 minutes at 375 degrees

Smoked Cherry Reduction:

1 cup dried bing cherries  ⎮  1/2 cup dried smoked chipotles  ⎮  2 Cups Beef Broth

Reconstitute Dried Bing Cherries and Smoked Dried Chipotles in Beef Broth, once Soft Blend on high until smooth, toss meatballs in sauce and serve.

*Recipe by Ashley Odom - Feast & Merriment