Spicy Venison Meatballs Recipes
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
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.
VENISON MEATBALLS
Harry Van Heerden, my son's godmother's father, comes to visit each year from Durban, South Africa. Even at eighty-two, the silver-haired gent is quite a handful. When the sun starts to get low in the late afternoon he'll holler out "Vaapgae!" the Afrikaans word for "barrel." That's the cue to bring him a brandy. Harry shared this mustard recipe with me and it does wonderful things for game, whether gemsbok or whitetail.
Yield serves 6
Number Of Ingredients 17
Steps:
- In a medium bowl, beat the eggs and milk. Add the bread crumbs, cheese, parsley, garlic powder, salt, and pepper; mix thoroughly. Add the venison and knead with your hands until well blended. Form into golf ball-size meatballs.
- In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the meatballs and brown them on all sides, about 8 minutes. Add 1/2 cup of the mustard sauce, reduce the heat to low, and simmer, covered, for 30 minutes. Serve the meatballs with the remaining mustard sauce on the side.
- In a small bowl, combine the mustard, condensed milk, vinegar, oil, and salt. Keep refrigerated for up to 1 month.
- This mustard sauce is very good on smoked meats and with summer sausage.
- If desired, keep half of the sauce as is and add 2 tablespoons prepared horseradish to the other half.
SWEET AND SPICY COCKTAIL MEATBALLS
Everybody loves meatballs at parties, and this recipe won't let you down! Seasoned beef meatballs are simmered in a sweet and spicy sauce. You can also use ground venison instead of the ground beef.
Provided by Jordanna Novak
Categories Appetizers and Snacks Spicy
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
- Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
- Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
- Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.
Nutrition Facts : Calories 726.5 calories, Carbohydrate 88.6 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 0.8 g, Protein 24.6 g, SaturatedFat 10.4 g, Sodium 758.8 mg, Sugar 66.1 g
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