Meatballs are extremely versatile, and the only get better when you can incorporate your latest catch. Use these meatballs in spaghetti or sandwiches!
Easy and Fast Venison Meatballs
Cuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1 lb of ground venison
1 lb of ground pork (or beef, 20% fat)
1/2 cup of Italian breadcrumbs
1/3 cup of milk
1/2 medium onion, finely diced
1/2 tsp of garlic powder
1/2 tsp of dried oregano
1 egg
2 tbsp of basil (or parsley), finely chopped
1/3 cup of parmesan, shredded
1/2 tsp of salt
Directions
- Preheat your oven to 400F
- In a large bowl, mix all the ingredients until the mix is uniform. Lay a sheet of parchemin paper on a baking sheet. Form balls of 30 to 40 g with your hands, you should get 30-40 balls. Place the meatballs on the baking sheet, while ensuring a space between them.
- Place the meatballs in the oven and cook for 20-25 minutes.
- The meatballs are now ready! Top on pasta with marinara sauce, in a submarine sandwich or freeze for later use. To use after freezing, heat directly from the freezer in the oven at 400F for 20 minutes.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The ground venison can be replaced with grocery bought ground beef.
- The ground venison can be replaced with any ground red wild game meat. Ex: moose, elk, venison, duck, goose, to name a few.
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