Venison Sausage Meatballs Recipe

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Venison Sausage Meatballs Recipe
Venison Sausage Meatballs Recipe photo by Taste of Home
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Venison Sausage Meatballs Recipe

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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."
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours

Ingredients

  • 1 egg, lightly beaten
  • 1 cup soft bread crumbs
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1/4 cup soy sauce
  • 2 teaspoons ground ginger
  • 1 garlic clove, minced
  • 1 pound ground venison
  • 1 pound bulk pork sausage
  • 3 to 4 teaspoons canola oil, divided
  • 1/2 pound fresh mushrooms, sliced
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/4 cups cold water, divided
  • 3 tablespoons cornstarch
  • Hot cooked noodles

Directions

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.
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.
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°.
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. Yield: 8-10 servings.
Originally published as Venison Meatballs in Taste of Home April/May 2003, p56

  • 1 egg, lightly beaten
  • 1 cup soft bread crumbs
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1/4 cup soy sauce
  • 2 teaspoons ground ginger
  • 1 garlic clove, minced
  • 1 pound ground venison
  • 1 pound bulk pork sausage
  • 3 to 4 teaspoons canola oil, divided
  • 1/2 pound fresh mushrooms, sliced
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/4 cups cold water, divided
  • 3 tablespoons cornstarch
  • Hot cooked noodles
  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.
  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.
  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°.
  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. Yield: 8-10 servings.
Originally published as Venison Meatballs in Taste of Home April/May 2003, p56

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Reviews forVenison Sausage Meatballs

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MY REVIEW
sevenkids User ID: 1154551 127985
Reviewed Oct. 7, 2009

"This is the best ground venison recipe that I have tried. We use venison a lot so this is a keeper."

MY REVIEW
chriskemo User ID: 3661890 85972
Reviewed Feb. 19, 2009

"These were yummy! I didnt add the water chestnuts because I dont like them, but the meatballs were good anyways."

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