Crockpot Venison Meatballs • Primal Pioneer

BBQ Venison Meatballs slow cooked in a savory bbq sauce

Add the ground venison, bread crumbs, eggs, and minced garlic to a large mixing bowl. Using your hands, combine the ingredients together. Then, begin to make your meatballs. Scoop out one heaping tablespoon of the meat mixture and roll into a ball, about 1 inch or the size of a golf ball. Place into the bottom of the crockpot.

Crockpot Venison Meatballs • Primal Pioneer

Step 3: Add meat, onion, parsley, garlic, salt, and pepper to the bowl. Step 4: Gently mix the meat mixture together with your hands until well combined. Step 5: Use a cookie scoop to divide the meatball mixture into 24 equal portions, about 2 tablespoons each. Step 6: Gently form each portion into a ball.

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Make the sauce: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on the low setting. Check a few times and add a little water, if necessary.

Crockpot Venison Meatballs • Primal Pioneer

Separate the meat mixture into individual and equally sized portions and roll into meatballs. Set aside. For the sauce, heat the olive oil in a sauce pan over medium high heat. Saute the onion, garlic and tomato paste until fragrant - about 5-8 minutes. Stir in the diced tomatoes, capers and caper juice.

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In a mixing bowl, combine ground venison, breadcrumbs, egg, 1 tablespoon of chopped parsley, onion, garlic, allspice, nutmeg, black pepper and salt. Line a cookie sheet with parchment paper. Roll meat into balls and set on parchment paper to prevent sticking. Venison Swedish Meatball Recipe ingredients in a bowl, ready to be combined and formed.

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These meatballs are easy to make because the slow cooker does all the work. They make an outstanding party hors d'oeuvre by themselves, or main dish when served with a plate of spaghetti. Ground venison by itself has a hard time holding together in a meatball, so I like to use an 80/20 blend of ground venison to beef or pork fat, or bacon.

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Step 1 - Combine and Mix Ingredients. The first step in this venison meatball recipe is to combine all the ingredients together in a large mixing bowl. Mix them together using a large spoon or, even better, your hands. This will help guarantee that the flavors are evenly distributed throughout the meat mixture.

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Step 4: Add shredded carrots, if desired, to the skillet for extra veggies and color.Put the lid on and let the meatballs simmer on low heat for 10-15 minutes, until the internal temperature of the meat reaches 165 degrees F. Serve cooked meatballs on a bed of white rice, cauliflower rice, or noodles, and garnish with fresh parsley, green onion, or sesame seeds.

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When everything is combined, shape the meat mixture into 1 to 1 ½-inch balls. You should have about 12 to 16 meatballs if using all the meat. Step 4: Transfer to pan. Pour 1 tablespoon (14.79 milliliters) of extra virgin olive oil into a large, heavy-bottomed pan or cast-iron skillet and heat over medium-high heat.

BBQ Bourbon Venison Meatballs • Primal Pioneer

Preheat oven to 375°F. Add olive oil to a skillet over medium heat. Once hot, add onion to the pan and cook until slightly softened, about 4 minutes. Add balsamic vinegar, garlic, herbs, salt and pepper and cook an additional 2 minutes. Turn off heat and let cool for a couple of minutes.

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Preheat oven to 350F, mix together meatball ingredients from the recipe above. Shape the meatballs into golf ball size using a large scoop or your hands and place the meatballs in a greased 9X13 pan. Mix 1 ½ cups ketchup, 1 tablespoon liquid smoke, ¾ cup brown sugar, ½ teaspoon garlic powder, ½ chopped yellow onion.

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Once you brown the meat, you place it in the slow cooker along with the stock, veg, and spices. Set the slow cooker to low and cook for 8 hours. After the 8 hours is up, the meat is exceptionally tender. You will need to thicken the sauce, but you can easily do this with two tablespoons of cornstarch over medium heat.

BBQ Venison Meatballs slow cooked in a savory bbq sauce

Instructions. Remove ground venison from refrigerator about 15 - 20 minutes before starting. Prep a cookie sheet with aluminum foil and a spritz of cooking spray. Preheat oven to 400°F. In a large mixing bowl, combine panko/breadcrumbs, minced garlic, minced onion, salt, basil, parsley, oregano, pepper and sage.

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Add meatballs and brown on all sides. Do Not crowd the pan. Remove from pan and set aside to drain. Continue with remaining meatballs. Meanwhile, in slow cooker add grape jelly and chili sauce. Heat in low. When the meatballs are finished browning, add then one by one to the slow cooker. Cover and cook in low for 6-8 hours.

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Step 2: Heat the olive oil in a pan over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized. Step 3: Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal.