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Venison Meatballs

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Submitted by ravynwench

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

1 ½ 680.4
POUNDS G VENISON
ground
2 473
CUPS ML SOUR CREAM
divided
2 3E+1
TABLESPOONS ML KETCHUP
1 ¼ 6.3
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML GARLIC SALT
½ 2.5
TEASPOON ML OREGANO
1 15
TABLESPOON ML VEGETABLE OIL
1 15
TABLESPOON ML WATER
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 471 61% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 883mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 81g
Vitamin A 17% Vitamin C 4%
Calcium 16% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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