VENISON MEATBALLS
Easy baked venison meatballs that are super moist and full of flavor. Made with only venison these meatballs hold together well. Your whole family will love these on top of spaghetti!
Provided by meredith
Categories Dinner
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 meatball, Calories 736726 kcal, Sugar 0.4 g, Sodium 1835 mg, Fat 83336 g, SaturatedFat 11501 g, TransFat 0.001 g, Carbohydrate 3 g, Fiber 0.2 g, Protein 5 g, Cholesterol 25 mg, UnsaturatedFat 69584 g
VENISON MEATBALL & WILD MUSHROOM STROGANOFF
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 19
Steps:
- Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
- Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
Nutrition Facts : Calories 547 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.6 milligram of sodium
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.
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
More about "venison meatballs recipes"
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From missallieskitchen.com
4.8/5 (6)Total Time 40 minsServings 6Calories 314 per serving
- Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
- Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
- Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
VENISON MEATBALLS - A HEARTY VENISON MEATBALLS RECIPE …
From greedygourmet.com
Reviews 2Category Main CourseCuisine ScottishTotal Time 1 hr 5 mins
- Using a large frying pan, gently fry the onion and garlic in 15ml (1 tbsp) of oil until softened. This should take about 5 minutes.
- Add the breadcrumbs, venison and egg to the onions, season generously with salt and pepper, and mix until all ingredients are well incorporated.
- Shape the meatballs to be about 5cm (2in) in diameter. Continue doing so until all the mince is finished.
VENISON MEATBALLS - DEER MEAT MEATBALLS - BINKY'S …
From binkysculinarycarnival.com
Ratings 13Calories 104 per servingCategory Entree
- Form meatballs. For dinner meatballs, portion meat with ice cream scoop. For appetizer meatballs, portion with cookie scoop.
SPAGHETTI AND VENISON MEATBALLS RECIPE | MEATEATER COOK
From themeateater.com
Cuisine ItalianCategory MainServings 4-6
- Start by making the tomato sauce because it needs time to develop flavor. Add olive oil to a large pot over medium heat. Once hot, add the onion and gently sauté until soft. Add the garlic and cook another minute. Pour in the cans of whole tomatoes. Sprinkle the oregano, sugar and bay leaves, and stir to mix. Reduce the heat to medium-low and allow it to simmer for at least an hour. Stir it every 15 minutes. As it cooks, the tomatoes will soften, allowing you to mash and break it up with a fork or potato masher.
- While the tomato sauce is simmering, start to make the meatballs. Place the ground meat in a large bowl. Soak the bread crumbs in the milk for five minutes. Whisk the eggs, parmesan, garlic and parsley together in a separate bowl. Add all of the spices to the mixture (fennel, oregano, nutmeg, salt, black and pepper flakes) and stir until combined. Pour the mixture over the ground meat and add the soaked breadcrumbs. Use a large spatula to fold it in. Continue to mix until it is well blended and forms a big tacky ball. Roll into golf ball sizes and set aside on a sheet tray. This recipe makes about 18-20 meatballs.
- Place the tray with meatball in the fridge to rest for 30 to 60 minutes. This allows the meat to soak up the liquids and gives more time for the tomato sauce to reduce. While the meatballs are resting, fill a large stockpot with water and bring to boil for pasta.
- Heat a large sauté pan over medium-high heat. Add a glug of oil and, once hot, lay each meatball into the pan. Don’t overcrowd. Work in batches if needed. After one side is brown, flip and brown the other side. Transfer each meatball to the pot of tomato sauce. Don’t worry if they are undercooked in the middle. They will continue to cook in the simmering sauce.
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- Roll the meat mixture into 1-1.5 inch round meatballs and place onto a baking sheet. Continue until all meatballs are formed.
VENISON MEATBALLS RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 6
- For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison, breadcrumbs, parmesan and garlic and mix well.
- Remove the meatballs from the fridge and place into a hot frying pan. Fry for 8-10 minutes, or until golden-brown all over.
- For the ragu, heat the oil in a separate frying pan. Fry the onion, carrot, celery and garlic for 5-6 minutes, or until softened.
- Add the tomato purée and cook for a further 7-8 minutes, until the sauce is thick and deep red in colour.
- Add the wine, chicken stock and rosemary and bring to boil. Reduce the heat and simmer for 45 minutes to an hour.
- Add the meatballs to the sauce and simmer for 5-6 minutes, until the meatballs are completely cooked through.
- To serve, place a generous portion of cooked spaghetti into each serving bowl. Spoon over equal amounts of the meatballs and sauce, and finish with grated parmesan.
VENISON MEATBALLS - NZ HERALD
From nzherald.co.nz
Category Weeknight Meals, Weekend MealsPublished 2016-04-03Estimated Reading Time 3 mins
- In a large bowl mix the egg, worcestershire sauce and the two mustards together. Add the shallot and rosemary and a good grind of black pepper, then whisk to incorporate.
- Roll into generous-sized meatballs (you should finish with around 6-7), placing each one on an oiled baking tray. Cover and refrigerate while you make the sauce.
- Rub the whole tomatoes with a little olive oil and season with salt. Place in a baking dish and cook in the oven for 10 to 15 minutes, or until a good colour is established.
- Meanwhile, add the olive oil, chilli flakes, bay leaf, garlic and shallot to a pot and cook over a low to medium heat to infuse, without burning. After a few minutes add the wine, then increase the heat to high to evaporate the alcohol.
- Simmer the sauce over a low heat for 10 minutes or until a desired sauce consistency is reached. Season as desired and keep in a warm place, ready to pour over the meatballs.
- Heat a heavy-based or non-stick frying pan to medium-high. Season the bottom of the pan with salt and the rice bran oil to avoid sticking. This will also create a flavoursome crust.
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From themeateater.com
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- Heat your oven to 350°F. As it warms, combine the ground venison, wild rice, egg, garlic powder, salt, smoked paprika, black pepper, and celery seeds in a large mixing bowl. Mix well then form mixture into golf ball-sized meatballs.
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