SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.3
  • Total Fat: 13.6 g
  • Cholesterol: 164.9 mg
  • Sodium: 127.4 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 32.3 g

View full nutritional breakdown of Venison Meatballs calories by ingredient
Report Inappropriate Recipe

Venison Meatballs

Submitted by: DAMIENDUCKS

Introduction

Make these into a quick weeknight dinner by boiling spaghetti while you work and adding a quick dose of jarred marinara to the meatballs after they come out of the oven.

They're also great for BBQ meatballs (just add sauce!). Swap the Italian seasoning for chinese 5-spice mix and change the balsamic vinegar to rice vinegar for an Asian flair (serve with dipping sauce of soy sauce, lime juice, and minced bird chili)
Make these into a quick weeknight dinner by boiling spaghetti while you work and adding a quick dose of jarred marinara to the meatballs after they come out of the oven.

They're also great for BBQ meatballs (just add sauce!). Swap the Italian seasoning for chinese 5-spice mix and change the balsamic vinegar to rice vinegar for an Asian flair (serve with dipping sauce of soy sauce, lime juice, and minced bird chili)

Number of Servings: 4

Ingredients

    1 lb. ground venison
    1/3 c. breadcrumbs (NOT panko)
    salt and pepper to taste
    1 T. Italian spice mix, crushed
    1 tsp. balsamic vinegar
    1 egg, beaten
    1/2 carrot or onion finely shredded, pressed to remove excess moisture

    4 T. flour

    1 T. bacon fat or butter

Directions

Preheat oven to 450F.

Combine breadcrumbs, salt & pepper, and Italian spice mix in medium bowl.

In separate bowl, combine vinegar, egg, and shredded carrot/onion.

Add ground meat to breadcrumb mixture, add egg, and knead (yes, by hand) until well mixed. Don't over-knead or your meatballs will get tough.

Using a large spoon or ice cream scoop or melon baller, divide meat up into 8 or 16 equal portions.

Roll meatballs between your palms to smooth, then roll in flour to lightly coat and set aside on waxed paper or a clean plate.

Once all balls are formed, heat fat in large oven-proof skillet over medium heat. Add meatballs and brown, turning a couple times to get all sides. This should take 3-4 minutes total. Be sure you don't crowd the meatballs in the pan--work in batches if needed.

Once all meatballs are browned, arrange in same skillet and pop into the oven to finish cooking. For large meatballs, cook 10-12 minutes; for small meatballs, cook 6-8 minutes.

Remove meatballs from oven and let rest at least 5 minutes before serving.

Serve with sauce/sides of your choice.

Serving Size: 2 large meatballs or 4 small meatballs





TAGS:  Beef/Pork |

Great Stories from around the Web


Rate This Recipe