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!


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.


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.