Venison Sausage Meatballs
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 8-10 servings.
These meatballs are a savory blend of ground venison and pork sausage, with water chestnuts for crunch. "This is my husband's favorite venison recipe," says Geraldine Mennear of Mastic, New York. "Even my co-workers, who normally don't like game meat, enjoy it."
Ingredients
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1 egg, lightly beaten
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1 cup soft bread crumbs
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1 can (8 ounces) water chestnuts, drained and finely chopped
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1/4 cup soy sauce
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2 teaspoons ground ginger
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1 garlic clove, minced
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1 pound ground venison
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1 pound bulk pork sausage
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3 to 4 teaspoons canola oil, divided
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1/2 pound fresh mushrooms, sliced
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1 can (14-1/2 ounces) chicken broth
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1-1/4 cups cold water, divided
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3 tablespoons cornstarch
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Hot cooked noodles
Directions
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1.
In a large bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-in. balls.
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2.
In a large skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a 3-qt. slow cooker.
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3.
In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a thermometer reads 160°.
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4.
Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meatballs, mushrooms and noodles.
Nutrition Facts
Nutrition Facts: 1 serving (1 each) equals 212 calories, 12 g fat (4 g saturated fat), 76 mg cholesterol, 780 mg sodium, 9 g carbohydrate, 1 g fiber, 17 g protein.
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