Moist and Savory Venison Meatballs

Name: Moist and Savory Venison Meatballs
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 lb ground venison; 2 eggs; 1 medium finely chopped onion; 1 cup italian breadcrumbs; 1/4 cup milk; 1/4 cup seasoned salt; 1 tbsp parsley; 1 tbsp minced garlic; 1 tbsp basil; 1 tbsp oregano; 1 tbsp thyme; 1 tbsp black pepper; 1/4 cup mayo; 1/3 cup ketchup; 3/4 cup water; 1/4 cup packed brown sugar; 2 tbsp paprika or chili powder

Mollie H @cook_3647808

Moist and Savory Venison Meatballs

Mollie H @cook_3647808

Saved

Ingredients

1 hour

12 servings

Meatballs
2 lbground venison
2eggs
1 mediumfinely chopped onion
1 cupitalian breadcrumbs
1/4 cupmilk
1/4 cupseasoned salt
1 tbspparsley
1 tbspminced garlic
1 tbspbasil
1 tbsporegano
1 tbspthyme
1 tbspblack pepper
1/4 cupmayo
Sauce
1/3 cupketchup
3/4 cupwater
1/4 cuppacked brown sugar
2 tbsppaprika or chili powder

Saved

Steps

1 hour

1

Preheat oven to 375°F
2

Put breadcrumbs in bowl and pour milk over it. let soak for 1 minute.
3

Mix together all venison, onion, mayo, breadcrumbs, eggs, and spices. Form into balls (I make them big, because they shrink when they cook). Place in 13x9 pan.
4

Mix together ketchup, chili/paprika powder, water, and brown sugar to make sauce. Pour over meatballs.
5

Bake for 35 to 40 minutes.