First of all, I was brought up on game meat period. My dad loved to hunt and fish and create his own recipes. I don’t remember not liking what he made. This recipe, I found in a box of letters that my dad sent to me when I married and moved to another state. To share this with you, is not only beneficial for game hunting families, but in honor of my father who has passed away.
Ingredients- 2 Tbsp. olive oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 Tbsp. red wine vinegar
- 1 Tbsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lb. ground venison
- 1/2 lb. ground pork
- 1 egg
- 1/4 cup almond meal
- Preheat the oven to 375 F.
- Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
- Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
- Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
- Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
- Remove any fat that has rendered off the meatballs.
- Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.
- 2 Tbsp. olive oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 Tbsp. red wine vinegar
- 1 Tbsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lb. ground venison
- 1/2 lb. ground pork
- 1 egg
- 1/4 cup almond meal
- Preheat the oven to 375 F.
- Heat the olive oil in a skillet over medium-high heat and add the onion. Sautee for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
- Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
- Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
- Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
- Remove any fat that has rendered off the meatballs.
- Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.
Prep Time: 15 minutes ( if venison and sausage is unthawed)
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 6 servings