? Preheat oven to 350 degrees
? Combine all of the ingredients except the venison and blend well.
? Remove the thawed venison from the refrigerator and drain in a colander in the sink
? Add the venison to the mixture and incorporate very well.
? Using a scale, weigh out 1 ounce portions and place on a sheet pan. You should get 16 meatballs per pound of vension.
? Wet your hands with a little vegetable oil and then form nice round meatballs and place neatly on the sheet pan, leaving a couple of inches between each meatball.
? Place the meatballs into the oven and bake for 10 minutes, then remove the pans and turn each on over and bake for another 10 minutes.
? If you are using them right away with sauce, add to the hot sauce and simmer for 15 minutes more.
? If you are using them later, refrigerate or freeze right away.
? Italian - add 1/4 cup grated parmesan cheese, 1 teaspoon crushed red pepper flakes and 1 tablespoon of Italian spice
? Mexican - add 1 teaspoon of chili powder, 1 teaspoon of Mexican oregano, 1/2 teaspoon of ground cumin; substitute ground tortilla chips for the bread crumbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 4|
|Calories from Fat: 53 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 20.7mg||6 %|
|Sodium 924.5mg||32 %|
|Potassium 150.9mg||4 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 35g|
|Protein 31.8g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 334
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