Cheesy Venison Meatballs in Tomato Sauce with Couscous

Steps

1. oven grill to high.
2. Combine all cheesy venison meatball ingredients (except cheese) in a large bowl and use clean hands to roll into golf ballsized balls.
3. Heat a drizzle of oil in a medium (preferably oven-proof) fry-pan on high heat. Cook meatballs for about 3 minutes, until coloured on all sides but not cooked through. Remove from pan and set aside. Return pan to high heat with a drizzle of oil. Cook onion for 1-2 minutes, until tender.
4. Add second measure of venison spices, salt, tomato paste, celery and courgette to pan and cook for about 1 minute, until fragrant. Add wine/first measure of stock and cook about 30 seconds, until almost evaporated.
5. Add second measure of stock, tomato, Worcestershire sauce and meatballs to pan, bring to a simmer and cook for about 5 minutes, until sauce begins to thicken. Remove from heat, sprinkle with cheese and grill for 3-5 minutes, until cheese is melted and bubbling, and meatballs are cooked through.
6. While sauce is simmering, bring remaining stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous and olive oil, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
7. divide couscous between plates and top with cheesy venison meatballs and tomato sauce. Garnish with spring onions.