Venison Meatballs

[ap0317ah]

Not much going on today so I thought I'd post this quick little recipe up.

1 lb of ground venison.
2 medium eggs.
1 cup of breadcrumbs.
½ cup of parmesan cheese.
½ cup of milk
2 teaspoon of dried parsley.
1 teaspoon of garlic powder.
Beat the eggs and milk in a mixing bowl.

Add the breadcrumbs, parmesan cheese, dried parsley and garlic powder; mix thoroughly.

Add the ground venison and knead with your hands until blended well.

Form into 2 inch ball-sized meatballs.

Brown the meatballs on all sides.

I made a pesto pasta to go along with it so heres the recipe for the pesto sauce as well.

2 cups fresh basil leaves
3 tablespoons pine nuts
salt and pepper to taste
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated

put it all the ingredents in a blender and mix the sauce into cooked pasta.

http://i265.photobucket.com/albums/ii214/ap0317ah/DSCN5006.jpg
Tom

[Gern186]

How is the best way to brown the meatballs??

[ap0317ah]

In a frying pan, sorry I didnt put that in there.
Tom

[wallydog1]

Looks Good :) reminds me I have to make some for a fishing get together at Turtle creek ( lake Erie) in mid april for snacks.

here is another Recipe .I found out you can bake them also...and they turn out pretty good.

Ingredients:
• 1 lb ground venison
• 1/2 cup fine dry bread crumbs
• 1/2 cup minced onion
• 1/4 cup milk
• 2 eggs, beaten
• 1 tsp salt
• 1/2 tsp Worcestershire sauce
• 1/4 tsp pepper
• 1/4 cup CRISCO® Vegetable Oil
-or-
• 1 (16 ounce) pkg frozen prepared, bite-sized meatballs, thawed (about 32)
• 1 (12 ounce) jar SMUCKER'S® Concord Grape Jelly
• 1 (12 ounce) bottle chili sauce
• 1 bottle any barbecue sauce any (Jack) will do
• Directions:
1. COMBINE first eight ingredients, mixing well; shape into 36 one-inch meatballs.
2. COOK in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.
3. COMBINE grape jelly and chili sauce and barbecue sauce in a large skillet. Cook over medium heat, stirring until well combined, about 3 minutes.
4. PLACE cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes stirring occasionally, until sauce is bubbly and meatballs are heated through.
5. TRANSFER glazed meatballs to a chafing dish or slow cooker.

Makes about 32 appetizers
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC01341.jpg
http://i215.photobucket.com/albums/cc227/wallydog1_2007/DSC01345.jpg

[Gern186]

You're making me hungry.

Hey wally, do you fish out of turtle creek regularly??

My family has been up there since 1985 when the campground first opened. Maybe we can meet up some time.

[deerhunt45]

Good looking grub guys! Thanks for sharing the recipes :coolgleamA:

[wallydog1]

You're making me hungry.

Hey wally, do you fish out of turtle creek regularly??

My family has been up there since 1985 when the campground first opened. Maybe we can meet up some time.

Hey Gern,
I Dry Dock my boat there since the mid 80's.I pull out around mid june to follow the fish east.The 18Th and 19th of this month is a Big get together for the OGF web site.Let's hook up and get some Eye's :)