Venison Meatballs Food

VENISON MEATBALLS

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.

SPICY VENISON MEATBALLS

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.

VENISON MEATBALL & WILD MUSHROOM STROGANOFF

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.

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 MEATBALLS

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.

SMOKED VENISON MEATBALLS

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.

VENISON MEATBALLS

Steps:

• For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison, breadcrumbs, parmesan and garlic and mix well.
• Mould the meatball mixture into balls, each the size of a golf ball.
• Place the meatballs onto a plate or tray and chill in the fridge for 20 minutes.
• Heat the oil in a frying pan over a medium heat.
• 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

Steps:

• Gather the ingredients.
• Mix venison with the egg, 2 tablespoons tomato paste, half of the chopped onion , half of the chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal.
• Moisten with a little tomato sauce if the mixture is dry. Mix well, form into meatballs.
• In a large non-stick skillet over medium-low heat, add the 3 tablespoons of vegetable oil.
• Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil.
• Bake for about 40 minutes at 350 F. Cool then refrigerate until an hour before serving. Note: The meatballs can be made the night before serving.
• Make the sauce: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on the low setting. Check a few times and add a little water, if necessary.
• Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta or mashed potatoes.