{"id":1175,"date":"2022-05-17T23:10:53","date_gmt":"2022-05-17T23:10:53","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1175"},"modified":"2022-05-23T14:37:03","modified_gmt":"2022-05-23T14:37:03","slug":"easy-and-fast-venison-meatballs","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/05\/17\/easy-and-fast-venison-meatballs\/","title":{"rendered":"Boulettes de chevreuil faciles et rapides"},"content":{"rendered":"\n

Meatballs are extremely versatile, and the only get better when you can incorporate your latest catch. Use these meatballs in spaghetti or sandwiches!<\/p>\n\n\n

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\n\t\t\t\t\t\"Easy\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Easy and Fast Venison Meatballs<\/h2>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1\u00a0lb of ground venison<\/span><\/p><\/li>

  • <\/span>

    1\u00a0lb of ground pork (or beef, 20% fat)<\/span><\/p><\/li>

  • <\/span>

    1\/2\u00a0cup of\u00a0Italian breadcrumbs<\/span><\/p><\/li>

  • <\/span>

    1\/3\u00a0cup\u00a0of milk<\/span><\/p><\/li>

  • <\/span>

    1\/2 medium onion, finely diced<\/span><\/p><\/li>

  • <\/span>

    1\/2\u00a0tsp\u00a0of garlic powder<\/span><\/p><\/li>

  • <\/span>

    1\/2\u00a0tsp of dried oregano<\/span><\/p><\/li>

  • <\/span>

    1\u00a0egg<\/span><\/p><\/li>

  • <\/span>

    2 tbsp\u00a0of basil (or parsley), finely chopped<\/span><\/p><\/li>

  • <\/span>

    1\/3\u00a0cup\u00a0of parmesan, shredded<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of salt<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat your oven to 400F<\/li>
    • 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.<\/li>
    • Place the meatballs in the oven and cook for 20-25 minutes.<\/li>
    • 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.<\/li><\/ul><\/div>
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      <\/div>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:<\/h3>\n\t\t\t\t\t
      • The ground venison can be replaced with grocery bought ground beef.<\/li>
      • The ground venison can be replaced with any ground red wild game meat. Ex: moose, elk, venison, duck, goose, to name a few.<\/li><\/ul>\n\t\t\t\t<\/div>