Venison Cheese Ball Recipes

VENISON MEATBALLS

Steps:

• Combine all ingredients at once and mix them with a large spoon or your hands.
• Roll the meat mixture into 24 small 1-inch balls and place them into a 24 count ungreased mini muffin tin.
• Bake your venison meatballs for 15 minutes at 375˚ F.
• When fully cooked and have an internal temperature of 165˚ F remove from oven. Allow the meatballs to cool for a couple minutes before spooning them out onto a paper towel or plating them with sauce or noodles.

VENISON CHEESE BALL

Steps:

• 1. Combine in a bowl, Bologna, cream cheese, chives and garlic powder.
• 2. Once combined, roll into a ball form, roll in walnuts or pecans if desired. Then roll in plastic wrap and place in fridge for atleast 2 hours.
• 3. Really nice cheese ball with crackers or a nice crusty bruchetta bread.

VENISON CHEESE BALL

Steps:

• 1. Combine salami, cheddar cheese, cream cheese, mayo and horseradish. Form into a ball; serve with crackers. Better if made a few hours ahead to let flavors meld together.

VENISON CHEESE BALL SOUP

Steps:

• Brown meat in margarine and set aside to cool.
• Place onion, garlic, tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and pepper in large covered kettle.
• Bring to a boil, cover and simmer for 30 minutes.
• Combine eggs, Parmesan, thyme, crackers and browned venison.
• Mix well.
• Shape into 1-inch balls.
• When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls.
• Cover and simmer for another 30 minutes.