Venison Meatballs Recipe
Ingredients
| Rye bread slice | 2 | |
| 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) |
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 mg222.3%
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
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.
Chef
