These venison meatballs are easy and will have your guests asking for more.
The wonderful thing about cooking meatballs is that you can dice them up for several different recipes. Especially when you make them out of venison, which many people do not think of making when they are considering how to utilize all that meat from this past hunting season.
However, this recipe is great for holiday parties, birthdays and even your Super Bowl party coming up. The lean, tangy taste will make you crave more, but won't leave you feeling overly stuffed. Try these venison meatballs for any special occasion.
Nathan Unger
Venison Meatballs
Ingredients
Meatballs
- 2 lbs of ground venison
- 2 eggs
- 1 sleeve of Ritz crackers
- 1/3 cup of milk
- 1 tbsp of brown sugar
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp of chili powder
- 1/2 tsp of paprika
- 1/4 tsp of pepper
Honey Buffalo Sauce
- 1/4 cup of honey
- 1/4 cup of your favorite hot sauce
- 1/4 cup of apricot preserves
- 1/4 cup of brown sugar
- 2 tbsp of soy sauce
- 1 1/2 tbsp of cornstarch
This recipe will require a couple hours to cook the meatballs. Pre heat your oven to 450 degrees. Whisk your meatballs, eggs and cracker crumbs together.
Then form meatballs to the appropriate desired size. Place them on a baking sheet and cook at 450 degrees for 8 to 10 minutes.
Once the meatballs are finished place them in a slow cooker or crock pot and drizzle honey buffalo sauce over them and let them simmer for 2 hours before serving.
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Like what you see here? You can read more awesome hunting articles by Nathan Unger at the Bulldawg Outdoors blog. Follow him on Twitter @Bulldawgoutdoor, Instagram @Bulldawgoutdoors and subscribe on YouTube @Bulldawgoutdoors.
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