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Venison Meatballs

Ingredients
  Rye bread slice 2
  Fat 1⁄4 Cup (4 tbs)
  Bread slice 2
  Milk 2⁄3 Cup (10.67 tbs)
  Baking powder 2 Teaspoon
  Ground venison 1 1⁄2 Pound
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Seasoning salt 1⁄2 Teaspoon
  Cream of mushroom soup 1 Can (10 oz)
  Evaporated milk 1 2⁄3 Cup (26.67 tbs)
  Crushed potato chips 1 Cup (16 tbs)
Directions

Crumble bread slices coarsely; combine with milk and baking powder in mixing bowl.
Let stand for 5 minutes.
Add venison, onion, salt and seasoning salt to bread mixture; mix well.
Shape into balls.
Brown in small amount of fat in skillet; stir to brown on all sides.
Place meatballs in baking dish.
Combine soup with milk; blend well.
Pour soup mixture over meat- balls; top with potato chips.
Bake at 350 degrees for 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Venison
Interest: 
Everyday

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4042 Calories from Fat 2207

% Daily Value*

Total Fat 248 g382.1%

Saturated Fat 69.2 g346.2%

Trans Fat 0 g

Cholesterol 712.1 mg237.4%

Sodium 8425.6 mg351.1%

Total Carbohydrates 246 g81.9%

Dietary Fiber 15.7 g63%

Sugars 60.4 g

Protein 207 g414.9%

Vitamin A 24.7% Vitamin C 94.8%

Calcium 220.1% Iron 66.8%

*Based on a 2000 Calorie diet

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Venison Meatballs Recipe