The mornings are starting to feel crisp, its still summer but fall is just around the corner. Which means its almost hunting season in our home. Hunting in our home is not just going out to harvest an animal for the freezer. Its enjoying the outdoors, and the excitement of what animals we will see that day, watching the leaves change color, camping, spending time at the family cabin and with family.
As mentioned in previous posts, I was not always a hunter or meat eater, but now I enjoy both, and prefer wild game over domestic. I was intimidated to cook wild game but you treat it just like domestic meat. One thing to note is wild game usually has more water in the meat and less fat. Don’t be afraid to experiment and ask questions, I’m more than happy to answer them for you!
These meatballs have so much fresh flavors in them and take no time at all to prepare. This year have tons of basil, and wanted to use pesto in a unique way so I added it right into the meat mixture.
I served the meatballs with my homemade tomato sauce and gluten free pasta
- 2 pounds ground venison or any other ground meat; Beef, pork, lamb, elk, moose
- 2 cups fresh basil
- 2 cloves garic
- 1 tsp salt
- 2 tsp fresh lemon juice
- 1/4 cup olive oil
- 2 eggs
- 1/4 cup gluten free bread crumbs
- salt & pepper
- Pre-heat oven to 400F & line two large cookie sheets with parchment paper
- In food processor, add the basil, garlic, salt & lemon juice, pulse until blended. While the blender is running slowly pour in the oilve oil until smooth.
- In a large bowl, add ground meat, pesto, eggs, salt and pepper, mix with hands
- Add a bit of the bread crumbs a little at a time, and mix into the meat mixture; if the meat rolls into balls easily, continue to form meatballs, if not add more crumbs.
- Roll into balls & place on prepared cookie sheet. I made 30 balls, with about 2 tbsp of meat per ball. You can make them the size you want.
- Place in the oven and cook about 20min
- Serve with your favorite pasta sauce & pasta