I was looking over some meatball recipes and came across this Asian Venison Meatballs recipe. I had some venison in the freezer and decided to give this one a try. This is a simple recipe but does take some time to prepare. I have a tendency to be drawn towards recipes that call for Sherry or Marsala wine; because they usually turn out really good. This recipe was no exception; this one will go on my favorites list. The meatballs were moist with an excellent combination of flavors, and the sauce, or gravy was delicious. I decided to serve these venison meatballs with Garlic Mashed potatoes and a vegetable-we all enjoyed it.
If you’ve gotten lucky this deer season and have some venison on hand give this Asian Venison Meatballs recipe a try, it’s really good. Enjoy
Ingredients
1 pound ground venison
1/4 cup onion, chopped
1/4 cup flour
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce (divided)
1 tablespoon oil
1 tablespoon sherry
1/2 cup water
2 tablespoons brown sugar
1/8 teaspoon ground ginger
1 teaspoon garlic salt
2 teaspoons cornstarch
Note: If your venison has a strong gamey taste you may want to substitute 1/2 pound of pork for 1/2 pound of the venison.
Directions
1. In a large bowl using your hands combine the meat, onion, flour, egg, salt, pepper and 1 tablespoon soy sauce. Shape into meatballs. In a large skillet using the oil brown the meatballs until almost done.
2. In a deep skillet or Dutch oven combine the remaining soy sauce, Sherry, water, brown sugar, ground ginger, garlic salt, and 2 teaspoons cornstarch.
3. Add the venison meatballs to the mixture and simmer for 30 minutes.
Serve hot-serves 4
