Venision Or Beef Meatballs With Gravy Oamc Recipes

VENISON MEATBALLS

Steps:

• In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

SPAGHETTI AND VENISON MEATBALLS (OAMC)

Steps:

• in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
• in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
• add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
• make into balls that suit your size.
• fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
• bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
• put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
• serve with garlic bread and a crisp salad a little vino if ya want.

VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)

Steps:

• mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
• Scoop out 1/4 cup meat and make into a round thick patty like ball.
• *You really don't want it in a ball shape but more like a patty that is really thick*.
• In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
• Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
• Remove to a large pot--no need to drain and don't drain pan between each set of patties.
• Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
• Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
• Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
• Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
• Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
• This mixture should turn VERY Dark brown!
• Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
• Thicken gravy with cornstarch and water if desired.
• Serve over rice or potatoes.
• Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.

VENISON MEATBALLS WITH SOUTHERN GRAVY RECIPE - (4/5)

Steps:

• Finely dice onions, then sauté them in olive oil until they're about 2/3 cooked. By hand, mix up ground venison and ground pork in a 3/1 ratio. Once the two meats are pretty mixed up, add the dry ingredients: bread crumbs, parmesan cheese, spices. Mix some more. Add onions. Mix some more. Keep at it until all the ingredients are distributed throughout the ground meat. Preheat oven 350 degrees. Form meatballs by working fingerfulls of the mix into a pocket on one hand. (I prefer slightly larger then Golf Ball size) Arrange meatballs in a baking pan with a little bit of space between each and bake for about 25 minutes. In a large pot, bring water to a rolling boil then add oil oild and add enough egg noodles for your desired serving size. Cook noodles for approximately 10 minutes. Strain in colander and set aside. Prepare Sausage Gravy (think southern gravy, biscuts and gravy gravy) as directed on the box or bag. Place noodles on plate, put 3 meatballs on the noodles, top with the gravy! As a side I prefer steamed broccoli.

VENISON MEATBALLS

Steps:

• Make the meatballs in a medium bowl. Combine the ingredients. Use your hands to mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls. Cover with plastic wrap and refrigerate at least 45 minutes or until very cold.
• Make the sauce in a small bowl by whisking the ingredients together.
• Spray grill with Pam before placing over hot coals. Dip each meatball in olive oil before placing on the grill. Grill over direct heat until the meat is thoroughly cooked but not dry, 6-8 minutes, gently turning occasionally. Arrange on a platter with toothpicks. Serve with sauce.