These venison meatballs are a delightful twist on a classic, featuring a tangy glaze that enhances their rich flavor.
Combine the ground venison, ground pork, chopped onion, milk, egg, dried parsley, Worcestershire sauce, liquid smoke, salt, and pepper in a mixing bowl. Mix until just combined.
Avoid overmixing the meat mixture to keep the meatballs tender.
Shape the mixture into 1-inch meatballs and set them aside on a tray.
Using a small ice cream scoop can help ensure uniform meatball sizes.
Heat the olive oil in a frying pan over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove and drain on a paper towel-lined plate.
Don't overcrowd the pan to ensure even browning.
In a large pot, combine the chili sauce, grape jelly, and hot sauce. Heat over medium heat, stirring until the jelly is melted and the sauce is smooth.
Adjust the amount of hot sauce to suit your spice preference.
Add the browned meatballs to the pot with the glaze. Stir gently to coat the meatballs evenly. Simmer on low heat for 15-20 minutes.
Stir occasionally to prevent the glaze from sticking to the pot.
Serve the meatballs hot, garnished with fresh parsley if desired. They pair wonderfully with egg noodles or as an appetizer.
For a party, keep the meatballs warm in a slow cooker set to low.
Continue in our app for the best experience
