Venison Meatballs Recipe

Venison Meatballs picture

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Rye bread slice2
 Fat1⁄4 Cup (4 tbs)
 Bread slice2
 Milk2⁄3 Cup (10.67 tbs)
 Baking powder2 Teaspoon
 Ground venison1 1⁄2 Pound
 Chopped onion1⁄3 Cup (5.33 tbs)
 Salt1 Teaspoon
 Seasoning salt1⁄2 Teaspoon
 Cream of mushroom soup1 Can (10 oz)
 Evaporated milk1 2⁄3 Cup (26.67 tbs)
 Crushed potato chips1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3563 Calories from Fat 1728

% Daily Value*

Total Fat 195 g300.4%

Saturated Fat 53.4 g266.9%

Trans Fat 0 g

Cholesterol 666.8 mg

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

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.
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