Venison Meatballs


Venison Meatballs

Cook Time: 120

Serving Size: 5


  • 1 lb. ground venison (hamburger)
    3 medium eggs
    3/4 cup bread crumbs
    1/4 cup fresh parsley (few pinches of dried OK too)
    1/4 cup freshly grated Parmesan cheese
    3 garlic cloves, finely chopped
    salt and pepper to taste


  1. Combine all ingredients in a bowl, mix together with your hands until the meat is completely blended with seasonings. Meat should feel moist.
    Make meatballs by taking chunks of the mixture and roll in palms of your hands, about golf ball size, 1 to 1 1/2 inches around.
    Place meatballs in sauce pan with tomato sauce of your choice. Either cook over med heat for 30 minutes or slow cook med-low for 2 hours.
    For a more crusty meatball, first fry in4 tablespoons of olive oil over medium heat for 5 minutes turnng to brown evenly, then drop them in sauce and proeed to cook.
    If frying first, when meatballs are done, scrape bottom of skillet and pour any crusty meats pieces into sauce.
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