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Venison Meatballs Recipe
|Rye bread slice||2|
|Fat||1⁄4 Cup (4 tbs)|
|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)|
|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)|
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
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.