Venison Recipes

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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Reviews and Comments:

Venison Meatballs Review by Candice on January 12th, 2013:

We love your website. We are sodium free and low fat consumers. It is wonderful to find a recipe that does not add sausage. The venison stands on its own. Thank you.

Conversions
1 lbabout 454g (453.59 grams based on 453.59 grams in a pound)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: January 12, 2006
Average rating of 5.00 stars based on 1 reviews.
Summary: Serve these marinara-stewed meatballs in toothpicks for an appetizer or over warm noodles for a complete dinner.
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Published by Starsol