Alright, they’re not all venison, but half. It’s a good way to get rid of some ground venison this time of year, and the recipe yields 6lbs or so.
Vensison Meatballs
-1lb ground beef, preferably fresh ground chuck
-2lbs ground pork
-3lbs ground venison (ours has no pork/beef added) – adjust accordingly if you do
-8 eggs
-1 cup breadcrumbs
-1 cup finely chopped fresh parsely (this is at least the entire “bunch” you’d buy from the grocery store, maybe more)
-1 1/3 cups fresh grated parmesean cheese
-Head of garlic finely minced and lightly sauteed
-salt and ground black pepper to taste (go easy on the salt! Parm has alot)
– olive oil to cook
Sautee garlic, and mix all ingredients together in big cake or roaster pan with your hands, use cookie dough scooper to form even sized meatballs. Coat bottom of cooking pan with oil, heat on medium and fry on all sides to brown. Test seasoning level by cooking one fully through and tasting. On the rest, the inside should be slightly raw/underdone. Collect all meatballs in colander, and after juices/oil have drained, arrange individually on cookie sheets to place in the freezer. Once in the freezer a few hours, remove from sheets and put in big ziploc bags in freezer.
These will last you a few months and you can put them in any pasta dish with sauce, though our favorite has been meatball sandwiches with some good crusty rolls, red-sauce of choice, provolone, and oregano. They re-heat incredibly well, and during this process the cooking is finished.
Joel
