On weeknights after work, I’m digging through recipes that require little prep work and not too much cooking time. I reserve those meals for the weekends when I have time to spend in the kitchen. But, it doesn’t mean I want to sacrifice flavor and flare for the family meal.
Two nights ago, I was going through the bottom few packages of the chest freezer, where I keep all of the venison and larger beef cuts. I’ve been trying my best to use up the last few remaining packages of ground venison from last year’s harvest. I’ll be out in the deer woods along with my family Nov. 15 on the farm in hopes of filling it up again to get us through the next year.
I only have a few packages left, and it’s all ground. Although I love ground venison and use it for everything from burgers, chili, spaghetti, soups and stews, I’m looking forward to replenishing those prime backstrap, tenderloin, roasts and stew meat cuts.
Feeling uninspired, I pulled out a large sleeve of ground venison and started looking through my recipes and there it was – the winner for the night – spicy venison meatballs. It’s an easy meal, with a little prep work, and so very tasty. I first made the spicy meatballs several years ago with a Hello Fresh recipe and have modified it a bit to our liking.
I usually serve it with roasted potatoes or squash.
Preheat the oven to 425 degrees. Dice up four medium potatoes and toss with oil, your choice of dried herbs, salt and pepper. Spread out over a baking sheet and cook for 26 minutes until golden brown.
For the meatballs, use a large mixing bowl and add one- to two-pounds of ground venison, depending on how many servings, and about a half of a cup of panko breadcrumbs, salt and pepper. Form large meatballs and place about two inches apart on a baking sheet.
If you prepare roasted squash as your side, you can add your sliced pieces drizzled in a little oil to the same pan if room allows, as it will take about the same cooking time as your meat, about 16 minutes.
In a small mixing bowl, add (again, depending on servings) two- to four-tablespoons of mayonnaise, the same amount of sour cream, two teaspoons of soy sauce and a bit of sriracha (a spicy sauce made with red chili peppers.) A little sriracha goes a long way for my family, so I suggest putting in a little at a time, blending and taste-testing as you go. If it is too thick, add a teaspoon of water to drizzling consistency.
I serve the spicy venison meatballs on a bed of rice, drizzled with the sauce.
