Friday, September 19, 2014

RECIPE: Spicy Venison Meatballs

What's spaghetti without meatballs? Make your own from self-harvested venison this coming hunting season. This recipe can be made ahead and frozen for convenience!



INGREDIENTS:

2 lbs Ground Venison *
3 Tbsp. Minced Onion
1 tsp. Garlic Powder
3 tsp. Italian Seasoning
1 1/2 tsp. Oregano
1 1/2 tsp.  Red Pepper Flakes
1/2 c. Grated Parmesan Cheese
1 c. Italian Bread Crumbs
1 tsp. Seasoned Salt
1 Tbsp. Frank's Red Hot
3 Tbsp. Worcestershire 
2/3 c. Milk

*Can be substituted for ground turkey or beef.

PREPARATION:

Preheat oven to 400 degrees. Mix dry ingredients into meat, then add wet ingredients, mix thoroughly. Form meat into tablespoon sized balls and place on a cookie sheet. Bake for 25-30 minutes or until inside is no longer pink. Makes appx. 36 meatballs.

Can be made ahead of time and frozen.