1/2 cup plain breadcrumbs
1/2 cup milk
Drizzle of canola oil
1/2 cup chopped onions
3 cloves garlic, minced
2 pounds ground venison
1 pound ground pork sausage
2 eggs, beaten
2 teaspoons seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup shredded Parmesan cheese
Freshly ground black pepper, to taste
Pasta and sauce, prepared to serve with meatballs
Combine breadcrumbs and milk in large bowl and set aside (allow these to soak for 15 minutes or more).
Sauté chopped onions in canola oil until translucent.
Add minced garlic to onions and sauté another 1 to 2 minutes until garlic begins to brown; remove from heat.
Add ground venison, ground pork, onion and garlic mixture, eggs, salt, basil, oregano, Parmesan cheese, and black pepper to large bowl with the soaked breadcrumbs; combine thoroughly.
Wet hands to help with the forming of meatballs.
Take a scant 1/4 cup of meat mixture and form into loosely packed meatballs.
Place meatballs into a greased oven-proof dish.
Cook in oven at 400 degrees for 20 to 25 minutes or until cooked through.
Serve with pasta and sauce of your choice.
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Please note this recipe is an adaption from a classic ground beef meatball recipe.