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Print This Venison Meatball Recipe

Venison Meatball Recipe

You can dress ground venison up as fancy as you want, but going back to basics is never a bad idea.
This meatball recipe in brown gravy is as easy as it gets, but it's still a favorite around our house. We grind the venison meat with a hand grinder using a coarse plate, and it's a snap.

1 pound ground venison, (spicy Italian sausage)
2/3 cup steel cut oats
1 large egg
1/2 an onion, chopped
1 pickled jelapeno, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 cups water
2 tablespoons potato starch or flour
1 chicken boulion package or cubes

Recipe Cooking Time:
Recipe Pan Type: large skillet


Directions for the Venison Meatballs

In a large bowl combine the ground venison or sausage, steel cut oats, egg, onion, jalepeno, salt, and pepper.
Mix the meatball mixture well.
Shape into 1" meatballs.
Heat the oil in the skillet.
Cook meatballs until no longer pink in the middle, turning often to brown on all sides.
Remove meatballs from the pan and using the drippings from the meatballs, add in the water, and boullion.
(if there are no dripping left in the pan, add in 2 tablespoons of olive oil)
Stirring until mixture comes to a boil.
In a small container, stir the starch into 1/4 of a cup of water and mix. Add to the boiling water and stir just until it starts to thicken.
Return the meatballs to the pan and reduce heat, cover and simmer meatballs for 30 minutes.

Recipe Serves: 6 – 8

Nutrition Facts
Serving Size 157 g
Calories 238
Calories from Fat 99
Total Fat 11.0g 17%
Saturated Fat 3.3g 16%
Cholesterol 79mg 26%
Sodium 314mg 13%
Total Carbohydrates 17.0g 6%
Sugars 0.6g
Protein 16.8g
Vitamin A 1% Vitamin C 2%V Calcium 2% Iron 13%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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