How to Make Venison Meatballs

Venison meatballs can be served in tomato sauce with spaghetti, stuffed into green peppers or eaten on their own with any type of gravy. You can even make them cocktail size and serve them on toothpicks as a unique hors d'oeuvre. The sweetness of the dates in this recipe complements the gamy venison flavor.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 lb. ground venison
• Large bowl
• Onions
• Dates
• Eggs
• Canola oil
• Breadcrumbs
• Salt & pepper
• Covered baking dish

1. Put ground venison in a large bowl. You'll need plenty of room for mixing.

2. Peel and chop three to five small onions. Chopped finely, the onions won't need to be pre-cooked for this recipe.

3. Add one package of dates, chopped as small as possible, to your venison and onions.

4. Add one half cup of canola oil, one egg and several handfuls of plain breadcrumbs. Salt and pepper to taste.

5. Squish all the ingredients together by hand until they are completely combined. Add more breadcrumbs, if necessary, to create a stiff mixture that holds together.

6. Shape your meatballs. Make them all the same size so that the meatballs will cook at the same rate, making your job easier.

7. Cook in a covered baking dish. Coat the baking dish with canola oil. Place the meatballs in the dish so they're not touching. Cover the dish and bake at 350 degrees until done.

Tips & Warnings

• Turning the meatballs once or twice will help them cook evenly and maintain their shape.
• Thicken the drippings from the pan and add a gravy base for an easy gravy.

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