Here’s a great way to cook up some venison meatballs in the summer months.
Summer is unfortunately already half over. Hopefully your days have been full of great fishing, camping, star gazing, scouting, or whatever else you might enjoy while in the Great Outdoors.
Given our diminishing time left to be out in the heat and sunshine, here’s a recipe that you can enjoy right now for a summer get-together or lazy Sunday at home.
More Recipes from Brad Smith
Like most of my recipes, this one is very simple. The coleslaw and barbecue sauce are both homemade, but you can substitute your own recipes if you like. You can also just pick up a bottle of sauce and a tub of slaw from the store, but where’s the sense of adventure in that?
Barbecue Venison Meatballs
- 2lbs ground venison
- 1 cup bread crumbs
- 1 can evaporated milk
- 2 eggs
To start things off, make sure your ground venison is thawed. Combine all the above listed ingredients in a mixing bowl and begin to stir. I just tend to use both of my hands to make sure it is all evenly mixed, but I’m sure a wooden spoon would work just fine if you don’t want to get your hands dirty. Use about 1 tablespoon of salt and a solid handful of fresh parsley.
Next, roll the meat mixture into golfball-sized pieces and brown them in a pan. Use about 1 tablespoon of vegetable oil to line the pan and help with the cooking.
Fry the meatballs until they are browned, but not cooked all the way through. As they brown, place them on an oiled baking sheet.
When the meatballs are browned, place them in the oven for about 20 minutes at 375 degrees.
- 2 cups ketchup
- ½ cup water
- ½ cup Apple Cider Vinegar
- ½ cup brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons garlic powder
- Maple Syrup – Any amount for taste
As far as the sauce is concerned, you really make this as you like it. The above listed ingredients are what I use and it turns out to be a very sweet, tomato-based barbecue sauce.
If you use this sauce recipe, once all the ingredients are mixed together, simmer on the stove for about 20 minutes.
The coleslaw is a little different. I normally cheat a little here and use a pre-chopped bag from the grocery store. However the accompanying sauce is where the difference lies. This is a no mayo recipe.
- 1 bag of coleslaw mix, or just chop up your own cabbages, radishes, carrots, etc.
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
All you have to do is simply combine all the listed ingredients in a large bowl and mix it up.
Like I said in the beginning, this is a pretty simple recipe once you have all the necessary ingredients. Once everything is done, layer your meatballs on a baked hoagie, hamburger bun, or just on a plate and cover them in the barbecue sauce and slaw.
If you like this recipe and would like to see more, follow me on twitter at @bradsmith319, or just check back here often for more. Enjoy!