Venison & Pork Meatballs

In addition to the venison that I received from my work carpool partner he also gave me a recipe for the ‘Best Meatballs Ever’.  Since I had a pound of venison left I thought I would try them with my traditional marina sauce and over angel hair pasta.  He also recommend making them for a meatball sandwich.  I do have to say they were some pretty good meatballs!

‘Best Meatballs Ever’

Ingredients  

• 1 lb. ground venison
• 1 lb. pork sausage
• 1 ¼ cups Italian bread crumbs
• ½ cup grated parmesan cheese
• 2 tsp. salt
• ½ tsp. ground black pepper
• 1 egg, beaten
• ¾ cup warm water
• Vegetable oil

Directions:

1. Place ground meats, bread crumbs, parmesan cheese, salt, pepper, beaten egg and ¾ cup of warm water into a bowl.  Mix lightly but thoroughly. 
2. Using your hands, lightly form the mixture into meatballs (size to your liking).
3. Pour oil into a large skillet.  Not to deep, just enough to fry the meatballs in.  Heat the oil over medium-low to medium heat.  
4. Place the meatballs in batches into the skillet.  Don’t crowd them, since you need to turn them occasionally with a spatula or fork.  Cook on all sides for about 10 minutes per batch.  Remove the meatballs to a plate covered with paper towels and then once the oil has drained off into your marina sauce.