Meatballs are a great way to blend many ingredients and make a simple, quick addition to any meal. They are also great for using wild game burger with added fat, or mix with other fattier meats such as pork or beef. This super simple recipe is fast and and flavorful!
Meatballs that we know today, historically began with Italian immigrants who were looking to combine meats, cheese, and low cost noodle such as spaghetti. Traditionally the Italian meatball, or polpettes, were smaller and eaten as a main course or in a soup. Considered food eaten by peasants, polpettes were not traditional menu items in Italy. As immigrants flocked to America, they reinvented the polpette into the larger meatball. Even though many countries around the world have their own form of the meatball, the American-Italian meatball is by far the most well known. We like making these and eating fresh out of the oven, or keeping them warm in a crockpot and eating as small snacks!
This recipe includes bread crumbs. If you are GF or just want to keep your carbs down, you can use eggs as binders. Consider adding ground up veggies and fresh spices for a #sthealthy kids meal. There are so many variations!
2 lbs ground venison
1 cup regular or GF breadcrumbs
1-2 cups Parmesean cheese
1/2 cup almond milk
2 cloves minced garlic
Dusting of salt
Dusting of pepper
Mix all ingredients in a bowl.
Form meatballs to desired size.
Bake at 350 F for 18-20 minutes.
Enjoy as an appetizer or with your spagetti dinner!