Venison Meatballs
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
venison
ground |
|
| 2 | cups |
sour cream
divided |
|
| 2 | tablespoons |
ketchup
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
garlic salt
|
|
| ½ | teaspoon |
oregano
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
water
|
|
| 2 | teaspoons |
dill weed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
venison
ground |
|
| 473 | ml |
sour cream
divided |
|
| 3E+1 | ml |
ketchup
|
|
| 6.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
garlic salt
|
|
| 2.5 | ml |
oregano
|
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
water
|
|
| 1E+1 | ml |
dill weed
|
|
Directions
Combine venison, ¼ cup sour cream, ketchup, salt, pepper, garlic salt and oregano.
Shape into meatballs the size of walnuts.
Brown meatballs in hot oil.
Pour off any excess oil. Add water, cover and simmer 15 minutes.
Remove meatballs to your serving dish.
Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked.
Heat through and pour over meatballs.
Sprinkle with paprika.
Serve with rice or noodles.
