The ingredients for the following recipe were mixed in a 3 qt bowl and are estimated.
Servings: 10 – 15 meatballs (based on size)
Tom’s Venison Meatballs
- By Thomas Dewy Severson
Ingredients
2 pounds Venison
½ pound – Ground Beef
Seasoned Bread Crumbs
1 Egg
2 tbsp Soy Sauce
Crushed Pepper (to taste)
Garlic Powder (to taste)
Minced Onions (to taste)
Parsley (to taste)
Oregano (light amount)
Salt (to taste)
Pepper (to taste)
¼ Cup of Milk (if not less)
Spaghetti Sauce
Directions
1. Mix all ingredients, except Spaghetti Sauce, into a bowl and mix thoroughly.
2. Pack meat into 1 – 1 ½ in. meatballs
3. Place meatballs in boiling water and let sit until the meatballs float to the top of the water.
4. Remove meatballs from boiling water and place in crock-pot. Add Spaghetti Sauce to the crock-pot.
Notes
If there is too much liquid in the bowl, add more meat in even proportions and remix.