Venison Meatballs

Submitted by Maryland Jim

"Made these for my son and some of his friends. These did not last long."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 6

ingredients

• 680.38 g ground venison
• 226.79 g ground pork
• 177.44 ml breadcrumbs
• 177.44 ml minced onion
• 177.44 ml milk
• 2 eggs
• 14.79 ml dried parsley
• 29.58 ml seasoning, we use Old Bay but a Cajun seasoning would do fine
• 2.46 ml Worcestershire sauce
• 2.46 ml liquid smoke
• olive oil (for frying)

• Sauce

• 340.19 g bottle chili sauce
• 283.49 g bottle grape jelly
• hot sauce

directions

1. Mix meat and remaining 8 ingredients together, well. Shape into 1 inch meatballs. In large frying pan, heat oil; brown meatballs and remove to drain.
2. In large pot heat chili sauce, jelly and hot sauce until jelly is melted. Add meatballs and stir to coat. Simmer on low heat 15-20 minutes. Makes about 9 dozen meatballs. Good on eggs noodles or as snack food.

Reviews

[Chef_Heather]

This is the only venison meatball recipe I ever use- it is perfect. I adjust seasoning when I am using hot venison sausage, but otherwise I don't mess with the meatball recipe... But I have used canned whole berry cranberry sauce instead of jelly with the chili sauce- which is also very good! Texture is tender, seasoning is delicious. Everyone loves these.

 

[mary winecoff]

The only differently was that I did not use the ground pork. I had ground my venison with bacon and I thought that was enough. My boys thought this was wonderful. Made for ZWT7.

 

[Nancy G.]

I use half venison and half sausage. I don't make the sauce. Serve with soup and salad, delish!

 

[Sara W.]

This is pretty darn good...went a lil crazy with the hot sauce since no directions on how much to put in, Id say 2-4 drops I did about 10-15...I personally love spicy ...Hope its not to hot for my guest....

 

[Sal from Maine]

These were fantastic. The liquid smoke really made the difference. Made them for a Christmas party & everyone raved about them. My husband had the few leftovers over rice the next day. We will definitely make them again.