Nutrition Facts

  • One serving:
  • (4 each)
  • Calories:
  • 314
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 96 mg
  • Sodium:
  • 1016 mg
  • Carbohydrate:
  • 41 g
  • Fiber:
  • 2 g
  • Protein:
  • 29 g

Venison Meatballs

"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a bib batch for an annual pool party and there are never any left."

SERVINGS

4

CATEGORY

Main Dish

METHOD

Baked

PREP

15 min.

COOK

35 min.

TOTAL

50 min.

INGREDIENTS

  • 1 medium onion, finely chopped
  • 1/2 cup uncooked instant rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground venison
  • 3/4 cup water
  • 1/3 cup packed brown sugar
  • 1/3 cup ketchup
  • 1/3 cup condensed tomato soup, undiluted
  • 1 tablespoon ground mustard
  • 2 teaspoons paprika

DIRECTIONS

In a 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. Yield: 4 servings.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008