venison meatballs
12-22-2007, 11:47 AM
#2
Typical Buck
Join Date: Nov 2003
Location: Southampton, Ontario, Canada
Posts: 974
RE: venison meatballs
BIG Guy’s BUCK BALLS[/b]!
2/3 pound ground venison
1/3 pound ground pork
2/3-cup cracker crumbs
1/3 cup grated cheese, you can use Parmesan, Cheddar, I prefer Assiago.
2 tsp. dried parsley
1 tsp. garlic powder
2 cloves fresh garlic
2 Tbs. olive oil
2 eggs
In a large mixing bowl, Beat eggs, and then add cheese, parsley, and garlic powder mix well. Add ground meat then knead in the cracker crumbs with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides in crushed garlic and olive oil then put them in a pan of your favorite spaghetti sauce and simmer, covered, for about an hour.
Over Pasta... Yummy... big Buck balls
Momma’s Meat Balls
2 lbs. Venison burger
½ pkg. onion soup
1-cup cracker crumbs
3 eggs beaten
1 can whole cranberry sauce
1 cup sauerkraut, rinsed and drained
1 cup brown sugar
¼ cup barbecue sauce
Combine venison, onion soup, cracker crumbs, and eggs. Form into meatballs. Place in a 9x13 pan combine remaining ingredients in a separate bowl. Spread mixture over the top of meatballs. Bake uncovered at 325 for 1 hour.
Meatloaf
1 lb ground game meat (LEAN)
1 diced onion
1 cup oats (uncooked) or 1 cup Italian bread crumbs
1 egg beaten
1 cup of Heinz 57 steak sauce
5 strips of bacon (diced)
salt and pepper to taste
(optional)
as much green chile bell peppers as you desire
Combine all of the above ingredients, place in loaf pan and bake in a 350 oven for about 60 minutes or until an internal temperature of 170 degrees is reached.
Is best served as meatloaf sandwiches the next day (sour dough bread with dejon honey mustard)
2/3 pound ground venison
1/3 pound ground pork
2/3-cup cracker crumbs
1/3 cup grated cheese, you can use Parmesan, Cheddar, I prefer Assiago.
2 tsp. dried parsley
1 tsp. garlic powder
2 cloves fresh garlic
2 Tbs. olive oil
2 eggs
In a large mixing bowl, Beat eggs, and then add cheese, parsley, and garlic powder mix well. Add ground meat then knead in the cracker crumbs with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides in crushed garlic and olive oil then put them in a pan of your favorite spaghetti sauce and simmer, covered, for about an hour.
Over Pasta... Yummy... big Buck balls
Momma’s Meat Balls
2 lbs. Venison burger
½ pkg. onion soup
1-cup cracker crumbs
3 eggs beaten
1 can whole cranberry sauce
1 cup sauerkraut, rinsed and drained
1 cup brown sugar
¼ cup barbecue sauce
Combine venison, onion soup, cracker crumbs, and eggs. Form into meatballs. Place in a 9x13 pan combine remaining ingredients in a separate bowl. Spread mixture over the top of meatballs. Bake uncovered at 325 for 1 hour.
Meatloaf
1 lb ground game meat (LEAN)
1 diced onion
1 cup oats (uncooked) or 1 cup Italian bread crumbs
1 egg beaten
1 cup of Heinz 57 steak sauce
5 strips of bacon (diced)
salt and pepper to taste
(optional)
as much green chile bell peppers as you desire
Combine all of the above ingredients, place in loaf pan and bake in a 350 oven for about 60 minutes or until an internal temperature of 170 degrees is reached.
Is best served as meatloaf sandwiches the next day (sour dough bread with dejon honey mustard)
12-22-2007, 02:00 PM
#3
Nontypical Buck
Join Date: Aug 2005
Location: S.W. Pa.-- Heart in North Central Pa. mountains-
Posts: 2,600
RE: venison meatballs
Meatballs (Makes approx. 20)
1 lb. gr. venison
4 oz. Italian bread crumbs
3 0z. Spaghetti sauce
1 egg, beaten
1 1/2 tsp Garlic POWDER
1 1/2 tsp. Onion POWDER
1 freshly pressed garlic clove
1 tsp Basil
1/4 cup Parmesan or Romano cheese
big pinch coarse black pepper.
Combine all but meat in a mixing bowl. Mix thoroughly. Add meat in small amounts and mix very thoroughly by hand. Form into 1" balls. Brown lighyly but evenly in a hot skillet with olive oil and fresh pressed garlic.
When browned, place in covered pan and drench with your favorite spaghetti sauce. Bake in 350 deg. oven 1 hr., covered.
1 lb. gr. venison
4 oz. Italian bread crumbs
3 0z. Spaghetti sauce
1 egg, beaten
1 1/2 tsp Garlic POWDER
1 1/2 tsp. Onion POWDER
1 freshly pressed garlic clove
1 tsp Basil
1/4 cup Parmesan or Romano cheese
big pinch coarse black pepper.
Combine all but meat in a mixing bowl. Mix thoroughly. Add meat in small amounts and mix very thoroughly by hand. Form into 1" balls. Brown lighyly but evenly in a hot skillet with olive oil and fresh pressed garlic.
When browned, place in covered pan and drench with your favorite spaghetti sauce. Bake in 350 deg. oven 1 hr., covered.
12-22-2007, 04:36 PM
#4
Fork Horn
Join Date: Nov 2005
Location: Millersville, Md
Posts: 362
RE: venison meatballs
ORIGINAL: Big Guy01
BIG Guy’s BUCK BALLS![/b]
2/3 pound ground venison
1/3 pound ground pork
2/3-cup cracker crumbs
1/3 cup grated cheese, you can use Parmesan, Cheddar, I prefer Assiago.
2 tsp. dried parsley
1 tsp. garlic powder
2 cloves fresh garlic
2 Tbs. olive oil
2 eggs
In a large mixing bowl, Beat eggs, and then add cheese, parsley, and garlic powder mix well. Add ground meat then knead in the cracker crumbs with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides in crushed garlic and olive oil then put them in a pan of your favorite spaghetti sauce and simmer, covered, for about an hour.
Over Pasta... Yummy... big Buck balls
BIG Guy’s BUCK BALLS![/b]
2/3 pound ground venison
1/3 pound ground pork
2/3-cup cracker crumbs
1/3 cup grated cheese, you can use Parmesan, Cheddar, I prefer Assiago.
2 tsp. dried parsley
1 tsp. garlic powder
2 cloves fresh garlic
2 Tbs. olive oil
2 eggs
In a large mixing bowl, Beat eggs, and then add cheese, parsley, and garlic powder mix well. Add ground meat then knead in the cracker crumbs with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides in crushed garlic and olive oil then put them in a pan of your favorite spaghetti sauce and simmer, covered, for about an hour.
Over Pasta... Yummy... big Buck balls
12-22-2007, 06:12 PM
#6
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
RE: venison meatballs
Add some beef suet/fat , in place of the meat below use venison with added fat. more is always better.and follow the recipe below,
2-3 slices white sandwich bread, stale I use the heals.
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup olive oil, divided
Quick Marinara Sauce, recipe follows
Serving suggestions: 1 pound cooked spaghetti or linquini
Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Quick Marinara Sauce
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
2-3 slices white sandwich bread, stale I use the heals.
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup olive oil, divided
Quick Marinara Sauce, recipe follows
Serving suggestions: 1 pound cooked spaghetti or linquini
Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Quick Marinara Sauce
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
