Venison Italian Meatballs
Everyone loves spaghetti and meatballs, especially kids. These meatballs work great simmered in your favorite sauce over pasta, on a hoagie bun for a meatball sub or even by themselves as a main course. I mix a little Italian sausage in with my ground venison, because I really like Italian sausage, but you don't have to. Straight venison works just as well. This recipe makes about 25 slightly larger than golf ball sized meatballs
1 ½ cups of bread crumbs
½ cup milk
2 pounds ground venison, no fat added
1 pound Italian sausage Sweet, Mild or Hot
1 cup shredded parmesan cheese
1/3 cup finely chopped flat leaf Italian parsley
2 teaspoons salt
2 teaspoons Italian seasoning blend
1 teaspoon black pepper
2 cloves garlic, finely minced
2 eggs, beaten
I like to use two- or three-day-old French bread for the bread crumbs. Just trim off the crust and cut the bread into half-inch cubes. Soak the bread in the milk for 30 minutes while you mix all of the other ingredients together well. Dump the crumbs into the meat mixture and incorporate the bread evenly throughout the meat.
Pinch off a slightly larger-than-golf-ball portion of the meat mixture and roll gently between your palms. Place the meatballs on an aluminum-foil-lined cookie sheet, careful to maintain a bit of space between them.
Place the meatballs into a preheated oven set at 350 degrees for 25-30 minutes. If serving in a sauce, transfer the meatballs to the pot of sauce and simmer for another 30-40 minutes. If serving the meatballs without sauce, transfer from the cookie sheet over to a paper-towel-lined platter to blot some of the extra oil and grease from the surface of the meatball.