Tuesday, February 5, 2013

Venison Meatballs

Thanks to an awesome friend who is also a great shot we have the meat of two (well, more like one & a half now!) deer in our freezer waiting for delicious ways to use them up!  We have just ground up the meat and tossed it with sauce for a meaty spaghetti but this time we decided to go with meatballs instead!

  • 1 lb. venison hamburger
  • 1/4 cup italian breadcrumbs (enough so that the meatballs stick together when rolled into balls)
  • 1/2 small onion
  • 1/2 tsp. italian seasoning
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 2 tbsp. olive oil
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. ketchup 

  1. Combine all ingredients in a medium bowl, leaving 1 tbsp. olive oil.
  2. Heat 1 tbsp. olive oil in a pan over medium-high heat. Add meatballs and cook on all sides until cooked through, 12-14 minutes.  Add your favorite sauce to meatballs, turn heat down to medium-low and cover and simmer for an additional 5 minutes.
  3. Serve atop your favorite pasta. 

These were really nice hearty meatballs. They were a little bit drier than a typical beef meatball because venison is a lot less fatty than beef.

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