Cooking on the Wildside
Venison Meatballs
Venison Meatballs
- 2 lbs. ground venison
- ½ package onion soup mix
- 1 cup cracker crumbs
- 3 eggs, beaten
- 1 cup brown sugar
- ¼ 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 hour.
Contact:
Phone:
