Recipe: Venison Meatball Appetizers

Venison Meatball Appetizers

1-1/2 pounds ground venison
1/3 cup fresh bread crumbs
1/3 cup green onion, finely chopped
1/4 cup catsup
1 egg
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper

In a bowl combine all of the ingredients. Mix well. Shape into 36 meatballs. Place the meatballs into a 9 x 13-inch baking pan. Bake at 400-degrees for 15 to 20 minutes. Drain. Serve with spaghetti sauce for an entrée or use as an appetizer with sauce recipe below.


Meatball Sauce:

1 (12-ounce) bottle chili sauce
1 (10-ounce) jar grape or currant jelly
Juice of one lemon
1/2 teaspoon prepared mustard

In a saucepan combine all of the ingredients. Add the meatballs. Simmer until thoroughly heated. Transfer to a chafing dish and serve with cocktail picks. Note: If you need to double or triple recipe for a large party, use half ground venison and half ground beef. Freezes well. Defrost in refrigerator overnight. Reheat and serve in chafing dish.