Venisen Meatballs italian style

[bushden]

Here is a receipe I just posted on NJH and wanted to share it with this site to.

 

2 LBS of ground venison

1 packet of three seasons dry salad dressing

2 cups of stale HARD italian bread cut to small pieces (DO NOT sub bread crumbs)

1/3 cup Locatelli Parmesean cheeze

1 egg

1/2 cup milk (about)

 

First take the bread and mix with the milk, use your hands to break it up and make sure it is broken into very small pieces.

 

Put ground venison in bowl and mix seasoning in then put in egg and mix more (by hand). You could use your own blend of seasoning however using the packets is the best way for first time cooks.

 

next take the bread and mix it in with the meat, it must be mixed good enough that the bread breaks down into the meat there should be no pieces larger than 1/4 the size of a dime.

 

After the bread is mixed in then add the cheeze.

 

Last form the meat balls into golf ball size and put in the frig for about an 1/2 hour.

 

Last get a deep fry pan like you would use for chicken and put about 1/4 inch of oil in the pan turn the heat up to med after oil is hot test to make sure it is OK by slowely putting one meatball in, if is sizzles without popping oil you are ready to partially fry the meat balls. If you are going to eat them without sauce cook them until they are brown and check center of one to make sure it is finished.

 

If you are going to put the meatballs in sauce only brown them then put them in your tomatoe sauce about 1/2 hour before the sause is finished cooking.

 

I promise you will not find a better receipe. I guessed a little on the cheeze and milk. Add more cheeze to taste, and as for the milk you have to use enough to make the hard italian bread pieces get soft so they break apart when you are mixing with the meat.

 

ENJOY

 

After you try it let me know how it came out. I was taught this 45 years ago while working in a small family owned italian resturant by the owner the only change was the seasoning which makes it easier to explain to people who don't understand how to use a little of this and a little of that in a receipe

[jerseyhunter]

Now you got me of making meatball again when I already have leftovers frozen. This is similar to what I do except I combo my own herbs instead of a packet. But always willing to try a new and easier recipe. But first I need to eat breakfast.

[jkotys]

Sounds great. I usually also add some pork and lots of fresh cilantro to the mixture.

[Woodrufflou]

Sounds great. Was thinking of making venison meatballs for the Daytona 500. Looks like I got a recipe. Thanks!

[Woodrufflou]

Got home from work and defrosted 2 pounds of meat and used this recipe and it came out GREAT! Only thing i added to it because i love garlic was some minced garlic and they came out fantastic!

[Gruntmaster]

Sounds great, got to give it a shot, salad dressing is something different.

Thanks.

[Liv2hunt]

Sounds great I need to find some time and try this out

[hunterdan199]

sounds yummy.