Venison meatballs

These are a relatively quick to make, crowd-pleasing use of venison. The barbecue sauce and egg keeps even the leanest meat from tasting too dry, and the soup mix and bread crumbs keep them from being too wet to shape.

Ingredients

Instructions

Preparation time: 15 minutes

Cooking time: 5 - 20 minutes

Feeds a couple dozen as an appetizer, or eight as a main course

All the real work is in the preparation. As long as you roll meatballs about an inch in diameter, they’ll cook fast on the grill. Just turn ’em over when the bottom side gets done. Two or three turns should suffice to get them completely cooked.

If you’re going to freeze meatballs, spread them in a single layer on the biggest aluminum sheet-pan that’ll fit in your freezer, and pop ’em in for about a half-hour before transferring them to a zip-top bag for long-term storage. They’ll freeze quickly that way, which makes for better flavor when they’re thawed and cooked.

Copyright 2009, Dave Polaschek. Last updated on Mon, 15 Feb 2010 14:08:14.