Venison Italian Meatballs

Venison Italian Meatballs

Venison Italian Meatballs
Yields 15
(about 7 to 10 servings)
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
124 calories
6 g
63 g
5 g
13 g
2 g
63 g
210 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
63g
Yields
15
Amount Per Serving
Calories 124
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 63mg
21%
Sodium 210mg
9%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
2%
Sugars 1g
Protein 13g
Vitamin A
6%
Vitamin C
2%
Calcium
8%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound ground venison
  2. 2 tablespoons light olive oil
  3. 2 eggs
  4. 1/2 medium sweet onion minced
  5. 3/4 cup seasoned bread crumbs
  6. 2 cloves garlic grated or finely minced
  7. 2 tablespoons dried parsley
  8. 1 tablespoon Italian seasoning
  9. 1 tablespoon paprika
  10. 3/4 cup freshly grated Parmesan cheese (not the pre-grated/powdered stuff with the "anti-caking" additives.)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Begin by mixing the venison, olive oil, eggs, onion and breadcrumbs in a bowl.
  3. Add the remaining ingredients as convenient while continuing to mix and kneed, until all ingredients are fully incorporated.
  4. Lightly grease a standard 16x11" cookie sheet, or place a silicon baking mat on the cookie sheet. Baking parchment works also.
  5. Scoop 1/4 cup measures of the meat-mixture, roll them into balls and place them on the cookie sheet.
  6. Bake in oven for 30 minutes.
  7. Remove meatballs from oven and place them in a bowl to cool.
Notes
  1. We vacuum pack and freeze them for future meals.
beta
calories
124
fat
5g
protein
13g
carbs
6g
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JimF

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