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CRANBERRY VENISON MEATBALLS
This is the perfect choice that's going to impress even your most skeptical in-laws who couldn't imagine wild game could taste so good. This isn't a difficult recipe, but each ingredient adds a little more of that feel-good, home cooking-type taste that really makes them a hit at holiday gatherings.
Ingredients
- 1 pound ground venison
- 1/2 cup breadcrumbs
- 1 large egg lightly beaten
- 1 tablespoon Worcestershire sauce
- 1/4 cup shredded onion or finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 14 ounce can jellied cranberry sauce
- 1 cup Heinz chili sauce
- 2 tablespoons orange juice
- 1/2 teaspoon Dijon mustard
Instructions
- Pre-heat oven to 425 degrees.
- In a large mixing bowl, combine venison, breadcrumbs, Worcestershire sauce, garlic powder, pepper, egg, and onion.
- Use an ice cream scooper to form into equal sized meatballs. Then, place on a large sheet pan, without letting them touch each other.
- Bake for 15 minutes, rotating once. Then put into slow cooker.
- Mix the cranberry sauce, chili sauce, orange juice, and Dijon mustard together and pour over meatballs. Cover and cook on low for 3 hours.
