Meatballs are a great food; they can be eaten with pasta or rice, or served alone as an appetizer. Like a small round meatloaf, they should be firm to the touch and not crumble when cut. Meatloaf and Meatballs offer a great opportunity to be creative and experiment with different ingredients. Alternatively you can do what I do most times and use whatever I happen to have in the kitchen when I make them.
This is a basic approach made this time with venison and beef, but this works with beef alone, or the popular beef, pork, and veal mixtures you find in the supermarket.
You can modify this recipe as you like, and remember to tell us about it by adding your comments to this post with your favorite meatball or meatloaf recipes.
Ingredients
- ½ pound Ground Venison
- ½ pound Ground Beef
- 3 large eggs lightly beaten
- 1 cup chopped onions
- ½ cup chopped plum tomato – squeeze out seeds then chop
- ½ cup chopped celery
- ½ cup chopped green peppers
- 1 ½ cups breadcrumbs
- EVO (Extra Virgin Olive Oil)
- Salt, pepper, garlic powder to taste.
Directions
- Prepare a metal baking pan by covering with foil and coating with EVO.
- Preheat oven to 475 F.
- Mix meat, vegetables, eggs, and 1 cup breadcrumbs in bowl and knead.
- Scoop about 1 oz. of mixture and roll into small meatball, roll on wax paper using excess breadcrumbs to form ball.
- Place balls on baking pan and into 475 F oven.
- Cook about 10 minutes, roll balls over, and cook about 10 more minutes. Add EVO to the baking pan as needed.
- Remove from pan to serving dish.
