Wild Game Meatballs Recipes

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WILD GAME MEATBALLS



Wild Game Meatballs image

Make and share this Wild Game Meatballs recipe from Food.com.

Provided by recipesfromthewild.

Categories     Deer

Time 40m

Yield 10 meatballs, 4 serving(s)

Number Of Ingredients 5

1 lb ground elk or 1 lb ground venison
6 slices bacon, cooked
1/2 white onion
2 garlic cloves
1 egg

Steps:

  • Pre heat oven to 350.
  • I mention using a food processor but you can just chop everything by hand, just make sure it's chopped very fine.
  • In a food processor add your white onion and garlic and pulse a few times. Then break up your cooked bacon and pulse again. Add your ground meat pulse, add egg, pulse until combined well. If meat is warm or room temperature then place in the fridge for a few minutes. Using your hands make 5 large meatballs the size of baseballs or you can make 10 small golf ball sized meatballs. In a large skillet warm some oil and brown each side of the meatballs, place in a baking dish and bake for about 15 minutes in the oven. You may need to bake less or more depending on the size you choose to make.

WILD GAME MEATBALLS RECIPE



Wild Game Meatballs Recipe image

Provided by kallen2302

Number Of Ingredients 19

MEATBALLS:
3 * 3 pounds ground venison
1 * 1 egg, lightly beaten
2 * 2 TBL tomato paste
1 * 1 cup finely chopped onion
1 * 1 large red or green bell pepper
1 * 1 tsp oregano, dried
1 * 1 tsp salt
1 * 1 cup uncooked oatmeal or fine dry breadcrumbs
SAUCE:
1 * 1 cup chopped onion
1 * 1 large bell pepper
3 * 3 (6 ounce) cans tomato paste
3 * 3 (15 ounce) cans tomato sauce
4 * 4 garlic cloves, minced
3 * 3 Tbl vegetable oil
1 * 1 bay leaf
1/2 * 1/2 teaspoon dried basil
1/2 * 1/2 tsp oregano, dried

Steps:

  • MEATBALLS: Mix venison with the egg, 2 TBL tomato paste, 1 c chopped onion, a chopped bell pepper, 1 tsp oregano, 1 tsp salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry. Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 TBL of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before. SAUCE: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 tsp oregano, 1/2 tsp basil, chopped onion, chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Check and add a little water if necessary. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta. Makes about 3 dozen meatballs, or enough for 8 to 10 servings with spaghetti or other pasta.

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