Taste of Home
Venison Meatballs
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 4 servings.
"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 big batch for an annual pool party and there are never any left."
Ingredients
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1 medium onion, finely chopped
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1/2 cup uncooked instant rice
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1 teaspoon salt
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1/4 teaspoon pepper
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1 pound ground venison
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3/4 cup water
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1/3 cup packed brown sugar
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1/3 cup ketchup
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1/3 cup condensed tomato soup, undiluted
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1 tablespoon ground mustard
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2 teaspoons paprika
Directions
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1.
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.
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2.
Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.
Nutrition Facts
4 each: 314 calories, 4g fat (1g saturated fat), 96mg cholesterol, 1016mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 29g protein.
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