I just made the best venison meatballs I’ve ever made. I thawed two packages of venison burger from the spike I shot earlier this year. Once thawed i added italian bread crumbs and a can of tomato paste. I stirred that up and then added two eggs and two tablespoons of Worchester sauce. Added some parsley and onion salt along with a dash of Lowery’s seasoning. Stirred that all in and then cut up a onion and added that and a little more bread crumbs. Salt and ground pepper were next plus about a 1/4 cup of water.
Once that was all mixed up I sprayed olive oil in a square glass baking pan and rolled the venison into meatballs. I had 24 of them in the pan and when the oven reached 340 degrees I set them in to cook. After 20 minutes I rolled them over to make sure both sides where feeling the heat! In just under an hour they were ready to go.
I immediately ate three of them while they were nice and hot. My wife (not a big fan of wild game) even ate one and gave me a compliment. I took a bowl of them to a small church meeting and they never made it “home alive!” Several women questioned me as to whether they were eating venison, and I replied “yes!” They responded that they could not tell and enjoyed the chance to sample the wild game. Followed up the night with a meatball sandwich. It did not disappoint!