Spicy Baked Venison Meatballs: Appetizer to Main Dish
Baked Venison Meatballs are juicy and tender and make a great start to your main dish, hoagies, or appetizer. They freeze beautifully so it's easy to keep them on hand. The dishes you can make limitless. Let your imagination go wild.
Servings: 16 people
- 3 lbs ground venison
- 1 lbs hot Italian sausage
- 18 garlic cloves
- 3 eggs jumbo size
- 3 tbsp adobo sauce
- 1 ¼ cups Panko crumbs
- 2 tbsp Italian seasoning
Combine all of the ingredients in a large bowl. With your hands gently mix until just combined.
Use a disher to scoop an even amount of the meat mixture or use a kitchen scale -- we made the meatballs 2 oz. each. Moisten your hands with water if the meat seems to stick.
Place meatballs on a parchment-lined baking sheet or on a vegetable sprayed non-stick cooling rack placed inside the baking sheet.
Bake in a preheated 350 F. oven for 35 to 40 minutes. The amount of time will depend on the size of your meatballs. Don't overcook.
Remove the baking sheet from the oven and let the meatballs cool. Once cool place the meatballs on a lightly oiled sheet of wax paper. Freeze. Once frozen store in a freezer container or freezer bag. We use both to keep them fresher.
When ready to eat, thaw out the number of meatballs you want to use and add to whatever recipe you like.
Calories: 265kcal | Carbohydrates: 5g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 119mg | Sodium: 869mg | Potassium: 399mg | Vitamin A: 85IU | Vitamin C: 1.5mg | Calcium: 45mg | Iron: 3.6mg