Italian Style, Venison Meatballs


Updated:
Prep time:     Cook time:     Total time:     Yield: 4 - 6 servings

Italian Style, Venison Meatballs Picture
This recipe produces real soft Venison Meatballs without having to add a bunch of Fat or Pork to the Venison.
It's easy to do and tastes terrific.
1.    Saute' the onions in the vegetable oil until they're soft. Set these aside to cool.

2.    Place the venison into a bowl. Add the cooled onions, Italian Seasoning, Parsley, Bread Crumbs, and garlic, and mix well with your hands until all of the ingredients have been incorporated into the meat.

Add the eggs and mix it up again, until the eggs are well blended. Cover with plastic wrap and place it in the refrigerator for at least 1/2 hour to stiffen up, and give you a chance to get the sauce going.

3.    After the sauce is hot, turn it down to a simmer, and make the meatballs.

4.    I have a bunch of different sized portioners, and used a 1 5/8 ounce to make 2" meatballs. Portion them onto a platter without forming them.

5.    To form the meatballs, wet your hands, form 2 - 3 meatballs, place them back on the platter,and begin again by wetting your hands again. Keep this going until you've used up all of the meat.

Ron's Note:
Using a portioner, which is a measured ice cream scoop, will give you even sized meatballs. They can be purchased at any Restaurant Supply Store.

6.    Set the meatballs into the sauce, in a single layer. You can use the back of a spoon to get them below the surface, but don't be too rough with them or they'll fall apart.

7.    Cover the sauce and let them simmer, a low temperature, for 1/2 hour, then gently stir, trying not to break up the meatballs. Cook these for another 45 minutes to insure they're done. Total cooking time depends upon how big the meatballs are, and how hot the sauce is.





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