Venison Meatballs recipe

Serve these marinara-stewed meatballs in toothpicks for an appetizer or over warm noodles for a complete dinner.

Ingredients:

1 pound ground venison
1 cup breadcrumbs
½ cup Parmesan cheese
½ cup milk
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 (32-ounce) marinara sauce

Directions:

1) In a large bowl, combine venison, breadcrumbs, cheese, milk, eggs, parsley, garlic, salt, and pepper; mix well. Form mixture into golf-sized meatballs.

2) Heat oil in a medium pot over medium-high. Add meatballs and brown on all sides, about 5 minutes. Add marinara sauce and lower heat to a simmer. Cook, covered, 30 minutes, stirring occasionally to prevent burning. Serve alone or over cooked pasta.

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