Spicy Venison Meatballs Food
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
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
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
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
Harry Van Heerden, my son's godmother's father, comes to visit each year from Durban, South Africa. Even at eighty-two, the silver-haired gent is quite a handful. When the sun starts to get low in the late afternoon he'll holler out "Vaapgae!" the Afrikaans word for "barrel." That's the cue to bring him a brandy. Harry shared this mustard recipe with me and it does wonderful things for game, whether gemsbok or whitetail.
Yield serves 6
Number Of Ingredients 17
Steps:
- In a medium bowl, beat the eggs and milk. Add the bread crumbs, cheese, parsley, garlic powder, salt, and pepper; mix thoroughly. Add the venison and knead with your hands until well blended. Form into golf ball-size meatballs.
- In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the meatballs and brown them on all sides, about 8 minutes. Add 1/2 cup of the mustard sauce, reduce the heat to low, and simmer, covered, for 30 minutes. Serve the meatballs with the remaining mustard sauce on the side.
- In a small bowl, combine the mustard, condensed milk, vinegar, oil, and salt. Keep refrigerated for up to 1 month.
- This mustard sauce is very good on smoked meats and with summer sausage.
- If desired, keep half of the sauce as is and add 2 tablespoons prepared horseradish to the other half.
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