Amazing Italian Venison Meatball Recipes
VENISON MEATBALLS
"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 1016mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.
SPICY VENISON MEATBALLS
Hunting season sneaks up on me every year and I find myself needing to use up a few pounds of venison to make room for the new. These venison meatballs are great served in hoagies or with pasta and sauce. These are spicy but not to the point that it overpowers the venison.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
- Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
- Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15.4 g, Cholesterol 193.5 mg, Fat 14.3 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 5 g, Sodium 958.6 mg, Sugar 0.4 g
AMAZING ITALIAN MEATBALLS (RAW FOOD)
These are tasty little raw food meatball substitutes. But I won't claim they are the prettiest things in the world :)
Provided by Nourished Homestead
Categories Vegan
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add ingredients in food processor and process until desired consistency.
- Drop in half inch or so balls onto a teflex sheet, fruit roll up tray, or waxed paper and dehydrate about 12 hours.
Nutrition Facts : Calories 179.5, Fat 14.8, SaturatedFat 1.4, Sodium 589.2, Carbohydrate 9.3, Fiber 3.4, Sugar 4.3, Protein 6.7
ITALIAN WEDDING SOUP WITH VENISON MEATBALLS
I'm always looking for new ways to use the ground venison in the freezer and this is one of my favorites. The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. Leftovers hold up nicely. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
- Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
- Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
- Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 31.7 g, Cholesterol 67.9 mg, Fat 13.6 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 4.2 g, Sodium 1537.6 mg, Sugar 4.1 g
BEST ITALIAN MEATBALLS
This is my Dad's recipe. These are the best meatballs I've had and the house smells wonderful while cooking.
Provided by Amanda G.
Categories Meat
Time 4h10m
Yield 24 meatballs
Number Of Ingredients 6
Steps:
- Mix all ingredients together with hands.
- Roll into balls.
- Microwave in a single layer on a plate for 5-6 minutes per side or cook in a frying pan just til browned on the outsides.
- Put meatballs in a crockpot with 2 jars spaghetti sauce for 2-3 hours on high or 4-6 hours on low.
- Serve over your favorite pasta or in hoagie rolls with melted cheese on top.
Nutrition Facts : Calories 131, Fat 8.7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 292.6, Carbohydrate 4.1, Fiber 0.2, Sugar 0.5, Protein 8.4
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