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Recipe: Nickens's Easy Venison Meatballs
Recipe: Nickens's Easy Venison Meatballs
You can dress ground venison up as fancy as you please, but going back to basics is never a bad idea. This meatball recipe is as easy as it gets, but it's still a favorite around the 3-5 Ranch. I grind my venison with a hand grinder affixed with the coarse plate, and it's a snap. Cook a big batch of meatballs and freeze what you don't eat. Here's the drill.
Ingredients:
Ground venison and ground pork, in a 3-to-1 ratio
3/4 cup bread crumbs
1 cup Parmesan cheese, shredded
1 medium onion, diced
2 teaspoons basil
2 teaspoons oregano
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon pepper
Olive oil
Photo by T. Edward Nickens
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Photo Gallery Comments (8)
yum. i've had thst before and its good
Oh HELL YES!! I have done very similar meatballs, and you certainly know what you're doing here! Had the grilled romaine in a fancy place in Phoenix, this was also a very nice and somewhat unique/unexpected way to serve a half-head of lettuce. May I suggest serving the meatballs with some homemade spinach pasta Linguini style with a nice butter, cream, and white wine sauce? Some fresh grated Asiago or Romano over the top.There's enough garlic in those to blend perfectly with this!
Mr. Nickens, my hat is off to you, my bald head shining in the Arizona sun.
Woof
sounds yummy
Try just dropping the raw meatballs into your favorite sauce and slow cooking them! Sounds like your recipe would give any sauce a good taste!
Turkey.....My wife browns them first....it helps to keep them from breaking apart in the sauce. Great stuff!!
John-
these look very good
I mix my ground venison with suet and this is a very tasty recipe. I kick mine up with the addition of 1 teaspoon of thyme, 1 tablespoon of chopped, rinsed capers and 2 tablespoons of good ketchup. This is a meatball sandwich beyond compare.
Sounds tasty and simple! I'm gonna try it!
Post a Comment
Oh HELL YES!! I have done very similar meatballs, and you certainly know what you're doing here! Had the grilled romaine in a fancy place in Phoenix, this was also a very nice and somewhat unique/unexpected way to serve a half-head of lettuce. May I suggest serving the meatballs with some homemade spinach pasta Linguini style with a nice butter, cream, and white wine sauce? Some fresh grated Asiago or Romano over the top.There's enough garlic in those to blend perfectly with this!
Mr. Nickens, my hat is off to you, my bald head shining in the Arizona sun.
Woof
yum. i've had thst before and its good
sounds yummy
Try just dropping the raw meatballs into your favorite sauce and slow cooking them! Sounds like your recipe would give any sauce a good taste!
Turkey.....My wife browns them first....it helps to keep them from breaking apart in the sauce. Great stuff!!
John-
these look very good
I mix my ground venison with suet and this is a very tasty recipe. I kick mine up with the addition of 1 teaspoon of thyme, 1 tablespoon of chopped, rinsed capers and 2 tablespoons of good ketchup. This is a meatball sandwich beyond compare.
Sounds tasty and simple! I'm gonna try it!
Post a Comment