This venison recipe works great for making venison meatballs in bulk for a big event, or to freeze in batches and use later. The meatballs can stand alone, be used in spaghetti or used for a tasty Italian sandwich.
- 5 lbs. ground beef
- 1 cup Italian seasoned fine, dry bread crumbs
- 5 eggs
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic
Use a very large pot or electric roaster heated to 425 degrees F. Combine all ingredients. Next, form into 1-inch meatballs. Place meatballs in pan. Cover and bake 30 to 45 minutes or until done. Stir occasionally to brown on all sides. This recipe makes approximately 75 venison meatballs.
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