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nofishfisherman

Italian Venison Meatballs

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I mentioned italian venison meatballs in the venison burger thread so I thought I'd start another thread with the process since my bro-in-law and I made 8 1/2 pounds of them tonight.

Here are the ingredients and process. The amounts of everything are somewhat arbitrary, it will depend on the amount of meat and personal preference, this is all based on the amount we had to work with.

50% ground venison (4+ pounds in this case)

50% ground pork (4+ pounds again)

In a food processor mix the following:

2 onions

7-8 cloves of garlic

hand full of fresh oregano

hand full of fresh basil

hand full of fresh parsley

Add the processed onion and herbs to a bowl with the venison and pork and start mixing by hand. During the mixing process add the following:

1 cup ground oatmeal (grind it in the food processor, should be pretty fine). The oatmeal acts as a binder and keeps the meatball more moist then bread crumbs do.

Ground fennel seed

ground black pepper

salt

smoked paprika

additional dried Italian herbs if desired

dash or two of red pepper flakes

3 large eggs

Once everything is well mixed start forming the meatballs and place them on cookie sheets. Bake at 375 degrees for about 20 minutes. Once they are done take them out and let them cool before bagging them into freezer bags. They freezer really well and its easy to grab just whatever number you need for dinner.

The 8 1/2 pounds produced 81 meatballs that weighted between 1.5 - 2 ounces.

Final meat mixture

full-9215-29322-20130123_2003361.jpg

Raw meat formed into 1.5-2oz balls

full-9215-29321-20130123_2015371.jpg

Fresh out of the oven

full-9215-29324-20130123_2044421.jpg

Thats a lot of meatballs

full-9215-29320-20130123_2044171.jpg

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