Venison Meatballs (Photo: Kieran)

A few weeks ago, a coworker of mine who enjoys hunting hooked us up with some bulk venison sausage that he made at home.  It has been sitting in our freezer until now, when we decided to thaw it out and make meatballs.  Believe it or not, Katrina has never made meatballs in her entire life.  I, too, was in disbelief when I learned this fact.  She took on this daunting task while I was working late, and the result was absolutely amazing.






These meatballs were unlike any I’ve ever had before.  This was the first time I’ve ever had deer meat cooked at home.  I was very jealous that I wasn’t home to help out.  They were the perfect consistency, and were cooked quickly in hot olive oil to seal in the venison flavor and juices.  When I got home from a late day, I sampled a completed meatball and was blown away by the flavor.  I couldn’t wrap my head around what the flavor was.  Nutmeg?  Cloves?  Nope!  Katrina’s secret ingredients:  brown sugar and ground ginger!


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ingredients (serves 2-4):

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  • For meatballs
    • 1/2 lb ground venison sausage mixture (1 part venison to 2 parts pork shoulder)
    • 1/2 c plain bread crumbs
    • 2 tbs. brown sugar
    • 1/2 white onion, diced
    • 1/8 tbs. ground ginger (+/- to taste)
    • 1/2 tsp. garlic powder
    • 1 tbs. parsley flakes
    • 1 tbs. Worcestershire sauce
    • 1/2 tsp. salt
    • 1/4 tsp. black pepper
    • olive oil
  • For meat sauce
    • 1/2 lb ground venison sausage mixture
    • 1 tbs. Worcestershire sauce
    • 1 tsp. onion powder
    • 1/2 white onion, diced
    • 1 small zucchini, sliced
    • 1 large can crushed tomatoes
    • 1 medium can petite diced tomatoes
    • 2 cloves garlic, finely chopped
    • olive oil
    • salt and pepper to taste
    • pasta

directions:

  1. Preheat a few tablespoons of olive oil in a non-stick pan on medium heat.  Mix all meatball ingredients in a large bowl (with your hands).  The ground ginger is a prominent taste, so be careful not to add too much.
  2. Form the meat mixture into small meatballs (make an “O.K” sign with your thumb and index finger…. this is a good size).
  3. Fry in hot oil for 5-10 minutes until browned and cooked through.  Rotate meatballs throughout this time period to cook evenly on all sides.  Set meatballs aside on paper towels.
  4. Save the used oil and pour into a sauce pot on medium heat.  Saute chopped garlic until browned, and then add your sliced and diced zucchini and onion.  Cook until softened.
  5. Add the two cans of tomatoes to the softened vegetables.  Add a pinch of salt and pepper to taste.  I tend to not add any additional salt when I’m working with canned tomatoes, because they are usually fairly salty already.  Mix and simmer on low until sauce thickens.
  6. Add a small amount of olive oil to the non-stick pan on medium heat.  Combine meat with Worcestershire sauce and onion powder, and sprinkle with salt and pepper.  Break up in hot pan and cook until browned.  Add to simmering pasta sauce.
  7. Serve meatballs and sauce over a bed of pasta, and enjoy!


We still have another pound of meat in the freezer.  Any ideas on how to use it?


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