SMOKED VENISON MEATBALLS
These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke.
Provided by Miss AK
Categories Main/Appetizer
Time 55m
Number Of Ingredients 17
Steps:
- Preheat your smoker or pellet grill to 225F.
- Heat a small pan over medium heat on the stove and add the oil. Once the oil is hot, add the onion and garlic and saute until lightly browned and soft, about 6-8 minutes.
- In a medium-sized bowl, combine the sauteed onions and garlic, venison, egg, almond meal/flour, sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Mix everything together well with your hands or a fork so that the flavors are evenly distributed.
- Line a baking sheet with foil and scoop tablespoon-sized balls of meatball mixture onto the sheet and shape them into balls. I like to use a small cookie scoop.
- Place the baking sheet directly on your smoker and smoke for 30 minutes at 225F.
- Bump the heat to 350F* and finish cooking for about 15-20 minutes so that the meatballs are fully cooked.
- When the meatballs are cooked, whisk together the sweet & spicy glaze. Add the meatballs to a bowl and drizzle the glaze all over and toss them to coat. Top with sesame seeds if desired Serve as a protein for a meal or as an appetizer.
Nutrition Facts : ServingSize about 3-4 meatballs, Calories 207 calories, Sugar 4 g, Sodium 556 mg, Fat 10 g, SaturatedFat 4 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 7 g, Fiber 0 g, Protein 21 g, Cholesterol 105 mg
VENISON MEATBALLS
Someone gave me this recipe when they heard my husband hunted. We haven't tried it yet...but hunting season is coming so I am sure we will try it when we have ground venison again.
Provided by Little Suzy Homemak
Categories Deer
Time 1h
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the meatballs in a medium bowl. Combine the ingredients. Use your hands to mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls. Cover with plastic wrap and refrigerate at least 45 minutes or until very cold.
- Make the sauce in a small bowl by whisking the ingredients together.
- Spray grill with Pam before placing over hot coals. Dip each meatball in olive oil before placing on the grill. Grill over direct heat until the meat is thoroughly cooked but not dry, 6-8 minutes, gently turning occasionally. Arrange on a platter with toothpicks. Serve with sauce.
Nutrition Facts : Calories 223.9, Fat 9.9, SaturatedFat 3.9, Cholesterol 113.3, Sodium 576.5, Carbohydrate 9.7, Fiber 0.5, Sugar 3.9, Protein 23.1
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.
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