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Friday, June 11, 2010

Venison Meatballs

Venison Meatballs

2 lbs. ground venison (or half ground pork and half ground beef)
1/2 package onion soup mix (I bought generic and used the whole pkg cause it was smaller than the lipton envelope)
1 cup cracker crumbs (I used ritz crackers)
3 eggs, beaten

1 cup brown sugar
1/4 cup barbeque sauce
1 can sauerkraut, rinsed & drained
1 can cranberry sauce

Preheat oven to 325-degrees. Combine venison, onion soup mix, cracker crumbs and eggs. Form into meatballs and place in a 9" x 13" baking dish which has been sprayed with vegetable spray.
In separate bowl, combine remaining ingredients. Spread mixture over top of meatballs. Bake uncovered at 325-degrees for 1 hours.

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