Tag: meatballs

By Posted on Posted in Recipes, What's for dinner No Comments

In the interest of total disclosure, my wife’s initial observation of these was, “those are some nice looking turds”; and for that reason a recipe without a picture (and you are not getting a thousand words either).  A picture would be super helpful but these are a dry, no sauce, meatball – but they are not short on flavor.

Ingredients

  • 1 pound ground venison (or not, I ground it in the course of this recipe)
  • 1 1/2 tbsp red curry paste
  • 1 tbsp soy sauce (or for something extra special some Bluegrass Soy Sauce)
  • a couple drops of fish sauce
  • 1 egg beaten
  • 1/4 c almond flour
  • 1 tbsp dried Thai basil
  • handful of fresh cilantro chopped
  • 1/2 tsp salt

Directions

  1. Preheat the over to 400°F and line a baking sheet with parchment paper.
  2. Mix together all ingredients except the almond flour, if using unground meat chop meat into 1″ cubes and thoroughly mix them with the other ingredients, grind all twice through a fine plate.
  3. Add in almond flour and mix thoroughly.
  4. Using your hands, form into 1 ounce meat balls and placed on the previously lined baking sheet.
  5. Bake for 10 minutes and then turn the broiler on high for a minute or so to brown the meatballs.
  6. Serve hot.

Just another in a list of venison recipes, but something different.  If these are not spicy enough (they are not spicy) serve them with some Sriracha.

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By Posted on Posted in Recipes, What's for dinner No Comments

Picture this, you have just breasted out your spring tom and you are ready to throw out that carcass, but wait!  Not so fast, grab the rest of the meat on the carcass, sure the drumsticks might better suited for chicken feed but those other bits, grab those and hang onto them for your next big game tailgate.

These are simple, don’t grind those bits right away, save them until you are ready to make these.

Ingredients

  • 1 lb wild turkey (or ground turkey from the dreaded store)
  • 1 tsp salt
  • 1/2 tsp parsley
  • 1 clove garlic (pressed)
  • 1 egg beaten
  • 2 tbsp Frank’s Red Hot Wing Sauce (or your favorite), plus extra for coating
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/4 tsp dill weed
  • 1/8 tsp thyme leaves
  • 1/4 c almond flower

Directions

  1. Preheat the over to 400°F and line a baking sheet with parchment paper.
  2. If you working with previously ground meat, obviously you will not need to grind the meats, just skip the grinding.  Combine all ingredients but the almond flower and mix thoroughly, if using unground meat – grind it through a fine plate twice.
  3. Once the ground meat is combined thoroughly mix in the almond flour.
  4. Using your hands form ~1 ounce meatballs placing them on the previously lined baking sheet.
  5. Bake for 10 minutes and then turn the broiler on high for a minute or so until the meatballs brown up.
  6. Toss with additional wing sauce to coat and serve hot

And there you have it, stop throwing away all that goodness and enjoy.

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By Posted on Posted in Recipes, What's for dinner No Comments

I like meatballs.  They are simple but they can be so tasty.  I was kind disappointed when the Saucy Balls guy was eliminated from America’s Next Great Restaurant.  I wanted to try those meatballs.

Venison Meatballs

The best thing about meatballs is that there is really no limit to what you can do with them.  You can put them in soup, you can put them in spaghetti, you can just eat them plain; the list goes on.  They are tasty and typically made with beef, which my doctor informs me must be eaten in moderation.  No that I believe him, but I happen to like venison more than beef and it is better for the body than chicken and has more iron than beef.  So for me venison meatballs are a win-win.

Tonight we are having minestrone with venison meatballs, is that allowed?  I don’t know but it sounds tasty and hearty so we are going to give it a go.  So in the interest of time I precooked the meatballs this morning.  And thought I would share the recipe here.

Ingredients
1 lbs venison
1/2 c italian bread crumbs
1/4 c grated parmesan (not the canned garbage)
2 tsp dried parsley
1 tsp garlic powder
1/3 c milk
2 eggs
salt and pepper to taste

Instructions
 Combine bread crumbs, parmesan, parsley, garlic powder, salt and pepper in dish.  Mix well and set aside.  In a large bowl combine milk and eggs, beat until well mixed.  Squeeze blood from venison and add to milk and egg.  Mix.  Slowly add the dry mixture incorporating evenly into the meat/egg/milk mixture.  Once combined put a skillet on over medium/medium-low heat and coat with a thin layer of olive oil.  Form meatballs to desired size with hand and add to skillet, make sure they do not touch.  Brown meatballs, turning frequently.  A spoon works good here.  Once the meatballs are done you have some options.  If you are making spaghetti add you sauce to the skillet cover and cook until the meatballs are cooked through about a half hour.  I was making soup so I added some beef stock and italian seasoning in place of the sauce.

These freeze well do if you make up a batch and only want to use half save the uncooked meatballs for another time.

Now a cast iron skillet is ideal here in my mind, but I like cast iron it feels more primal to cook in unrefined cookware and it just tastes better.

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Bacon, pork and sage what more could one ask for, but all together these three ingredients make a startling pleasant and extremely tasty meatball.  Now drench those same meatballs in a tangy-thymey gravy and BAM, Olive Garden better head for the boarder there is a new sheriff in town.

I had originally found this recipe along time ago and had yet to make it, with an impending potluck this coming weekend I thought I would make them ahead only to discover yesterday that a pound of pork doesn’t go to far so I decided to eat them tonight piled high on a bed of rice.  I was not disappointed, thought I feel sorry for those of you who could have sampled them on Sunday.

This recipe is headed for the recipe box, it may become a frequent favorite.  You can find the original recipe over at Apartment Therapy.

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