HEARTY BBQ VENISON MEATBALLS
From the Kitchen of: Carla Amarosa
The Flavored Meat Part:
2 lbs venison burger
(or do 1 lb ground beef/1 lb
1 cup corn flakes
2 Tbsp Soy Sauce
1/2 tsp Garlic Powder or fresh
2 Tbsp minced onion
1/3 cup Parsley Flakes
1/4 tsp pepper
1/3 cup catsup
Mix all of the above with hands, then form into balls & place in 13×9 pan.
The Sauce Part:
This is when having a 2nd person helping, really makes things easier.
In Sauce Pan heat these ingredients on low heat, use a whisk to get the lumps smoothed, but can leave slightly chunky also-your preference.
1 1lb Can of Cranberry Sauce
2 Tbsp Brown Sugar
1 12 oz Bottle of Chili Sauce
Spoon or pour 3/4 of the sauce over meatballs & Bake for 30mins at 350 degrees.
Don’t cover w/foil, because the sauce waters down a little too much as it is.
Use the remaining sauce as a topper when serving…each person adding on the amount they prefer.
* Double the recipe for big
gatherings, cutting the meatballs
in half or fourths & placing in
crock-pot with remaining sauce,
so that more of the meat is
flavored w/the sauce, and can be
eaten as a course, or can be
made into meatball subs.
Technically, we go ahead & make an extra batch of sauce,
after doubling the recipe, so we recommend TRIPLING the
sauce recipe when you double the recipe.
Of course this recipe can be made w/Elk, or any other wild
game burger, or just Beef, but we love harvesting &
enjoying our own Venison! ENJOY!!