Porcupine Meatballs

Submitted by Backwoods Baker

"I was using venison like ground beef in the same recipes over and over and wanted something new. I found this one in a Venison cookbook and it has turned out to be my favorite...you really can't taste the game of the venison, for those that think it's too gamey! I serve them over red potatoes but to change the taste up, I use russets or pasta. You can also use lean beef for this recipe as I do when I run out of venison!"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• potatoes or noodles

• MEATBALLS

• 1 lb venison, raw, crumbled (can use lean beef also)
• 1⁄2 cup white rice
• 1⁄2 teaspoon salt
• 1⁄4 cup chopped onion
• 1⁄4 teaspoon ground pepper
• 1⁄8 teaspoon cayenne pepper

• SAUCE

• 1 (8 ounce) bottle chili sauce
• 2⁄3 cup grape jelly
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon garlic powder

directions

1. Heat oven to 400 degrees.
2. In large bowl, mix all meatball ingredients and shape into balls.
3. Place meatballs into 8 inch baking dish.
4. Bake 15 minutes and drain.
5. Meanwhile, combine all sauce ingredients in saucepan.
6. Boil 3-4 minutes until the jelly is melted, stirring constantly.
7. Pour heated sauce over meatballs.
8. Bake 10-12 minutes or until hot and bubbly.
9. Serve over potatoes or noodles.