Simple Way to Make Favorite Venison Meatballs
Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Make Favorite Venison Meatballs. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Venison Meatballs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Venison Meatballs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Venison Meatballs is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Venison Meatballs using 14 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Venison Meatballs:
- 1 Egg, lightly beaten
- 1 cup Soft bread crumbs
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 1/4 cup Soy sauce
- 2 tsp Ground ginger
- 1 clove Garlic, minced
- 1 lb Ground venison
- 1 lb Bulk pork sausage
- 3 tsp Vegetable oil, divided
- 1/2 lb Fresh mushrooms, sliced
- 1 can Chicken broth
- 1 1/4 cup Cold water, divided
- 3 tbsp Cornstarch
- 1 Hot cooked noodles
Steps to make Venison Meatballs
- In a bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-inch balls.
- In a skillet over medium heat, brown meatballs in batches in 2 teaspoons of oil, adding 1 teaspoon oil if needed. Transfer meatballs to a slow cooker.
- In the same skillet, sauté mushrooms in 1 teaspoon oil until tender, stir in the broth and 1 cup cold water. Pour over the eat balls. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F.
- Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve over the meatballs, mushrooms and noodles,
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