SPICY VENISON MEATBALLS
Hunting season sneaks up on me every year and I find myself needing to use up a few pounds of venison to make room for the new. These venison meatballs are great served in hoagies or with pasta and sauce. These are spicy but not to the point that it overpowers the venison.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
- Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
- Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15.4 g, Cholesterol 193.5 mg, Fat 14.3 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 5 g, Sodium 958.6 mg, Sugar 0.4 g
VENISON MEATBALLS
"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 1016mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.
SMOKED VENISON MEATBALLS
These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke.
Provided by Miss AK
Categories Main/Appetizer
Time 55m
Number Of Ingredients 17
Steps:
- Preheat your smoker or pellet grill to 225F.
- Heat a small pan over medium heat on the stove and add the oil. Once the oil is hot, add the onion and garlic and saute until lightly browned and soft, about 6-8 minutes.
- In a medium-sized bowl, combine the sauteed onions and garlic, venison, egg, almond meal/flour, sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Mix everything together well with your hands or a fork so that the flavors are evenly distributed.
- Line a baking sheet with foil and scoop tablespoon-sized balls of meatball mixture onto the sheet and shape them into balls. I like to use a small cookie scoop.
- Place the baking sheet directly on your smoker and smoke for 30 minutes at 225F.
- Bump the heat to 350F* and finish cooking for about 15-20 minutes so that the meatballs are fully cooked.
- When the meatballs are cooked, whisk together the sweet & spicy glaze. Add the meatballs to a bowl and drizzle the glaze all over and toss them to coat. Top with sesame seeds if desired Serve as a protein for a meal or as an appetizer.
Nutrition Facts : ServingSize about 3-4 meatballs, Calories 207 calories, Sugar 4 g, Sodium 556 mg, Fat 10 g, SaturatedFat 4 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 7 g, Fiber 0 g, Protein 21 g, Cholesterol 105 mg
SPICY BAKED VENISON MEATBALLS: APPETIZER TO MAIN DISH
Baked Venison Meatballs are juicy and tender and make a great start to your main dish, hoagies, or appetizer. They freeze beautifully so it's easy to keep them on hand. The dishes you can make limitless. Let your imagination go wild.
Provided by Marisa Franca
Categories Appetizer Main Course
Time 1h5m
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large bowl. With your hands gently mix until just combined.
- Use a disher to scoop an even amount of the meat mixture or use a kitchen scale -- we made the meatballs 2 oz. each. Moisten your hands with water if the meat seems to stick.
- Place meatballs on a parchment-lined baking sheet or on a vegetable sprayed non-stick cooling rack placed inside the baking sheet.
- Bake in a preheated 350 F. oven for 35 to 40 minutes. The amount of time will depend on the size of your meatballs. Don't overcook.
- Remove the baking sheet from the oven and let the meatballs cool. Once cool place the meatballs on a lightly oiled sheet of wax paper. Freeze. Once frozen store in a freezer container or freezer bag. We use both to keep them fresher.
- When ready to eat, thaw out the number of meatballs you want to use and add to whatever recipe you like.
Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Protein 24 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 119 mg, Sodium 869 mg, ServingSize 1 serving
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