Description
Discover how to make delicious venison meatballs with our easy-to-follow recipe. Perfect for a hearty and flavorful meal. Try it today!
Ingredients
- – 1 lb (454 g) ground beef (or other lean ground meat)
- – 1 large egg
- – 120 ml (1/2 cup) milk
- – 60 g (1/2 cup) breadcrumbs
- – 2 tablespoon (30 ml) vegetable oil
- – 120 ml (1/2 cup) grated yellow onion (or 5 ml (1 teaspoon) onion powder)
- – 2 tablespoon (30 ml) fresh parsley, finely chopped (or 15 ml (1 tablespoon) dried parsley)
- – 15 ml (1 tablespoon) garlic, minced (or 5 ml (1 teaspoon) garlic powder)
- – 2.5 ml (1/2 teaspoon) salt
- – 2.5 ml (1/2 teaspoon) black pepper
Instructions
- Set your oven to a temperature of 425°F and cover a baking tray with parchment paper.
- In a medium bowl, combine the egg, milk, breadcrumbs, and vegetable oil. Stir thoroughly with a whisk. Allow this mixture to rest while you chop the other ingredients like onions, garlic, and parsley, approximately 5 minutes. This rest period allows the breadcrumbs to soak up the liquids, aiding in binding the meatballs.
- Incorporate the beef, onion, parsley, garlic, salt, and black pepper into the bowl. Use your hands to gently blend everything until it is evenly mixed.
- With a cookie scoop, portion the mixture into 24 equal pieces, each about 2 tablespoons in size.
- Shape each piece into a round ball with care. Arrange the meatballs on the prepared tray, ensuring they are evenly distributed. Cook in the oven for 12-15 minutes until they reach an internal heat of 165°F and the outside is nicely browned.
- To achieve a deeper browning, switch to broiling on high for an additional 3-5 minutes after the initial cooking time.
- Incorporate these meatballs into your favorite dish. Enjoy them!
- For raw meatballs: Form them as instructed and lay them on a parchment-lined tray. Freeze until they are firm. Once frozen, transfer them to a resealable bag and store in the freezer for up to 3 months. To defrost, place them on a parchment-lined tray and let them thaw in the fridge overnight. Cook as described above.
- For cooked meatballs: After following the cooking directions, let the meatballs cool on the tray at room temperature for 30 minutes. Freeze the tray until the meatballs are solid, then transfer them to a resealable bag and freeze for up to 3 months. To defrost, place them on a parchment-lined tray and let them thaw in the fridge overnight. Reheat to 165°F before serving.
Notes
- Consider using ground turkey or chicken for a healthier twist.
- Enhance the flavor by adding grated parmesan cheese or a dash of Worcestershire sauce.
- Ensure the meatballs reach 165°F internal temperature using a meat thermometer.
