Venison Meatballs Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.

Steps:

• In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

Steps:

• Make the meatballs in a medium bowl. Combine the ingredients. Use your hands to mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls. Cover with plastic wrap and refrigerate at least 45 minutes or until very cold.
• Make the sauce in a small bowl by whisking the ingredients together.
• Spray grill with Pam before placing over hot coals. Dip each meatball in olive oil before placing on the grill. Grill over direct heat until the meat is thoroughly cooked but not dry, 6-8 minutes, gently turning occasionally. Arrange on a platter with toothpicks. Serve with sauce.

Steps:

• Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
• Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
• Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
• Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.