|
OHIO CLASSICS: FAVORITE VENISON RECIPES FROM THE BUCKEYE STATE
Venison Meatballs
Debbie Bishop - Elba, Ohio
Course:Main Entrée
Servings:4
Ingredients & Instructions:
1 medium onion chopped
½ cup uncooked instant rice
1 teaspoon salt
¼ teaspoon pepper
1 pound ground venison
¾ cup water
1/3 cup brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup
1 tablespoon ground mustard
2 teaspoons paprika
In a bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into balls. Place in a greased square baking dish. Combine the remaining ingredients; pout over meatballs. Bake, uncovered, and at 375° for 35-45 minutes or until meat is no longer pink.
|
| |
