It’s so good to be back in my own bed, vacation is always nice, but it’s bitter sweet being away. So much has happened since I last logged on! I won Britney Spears tickets (oh yeah I know you’re jealous!) from the radio. As crazy as she is I hear she puts on a really good show so I’m really looking forward to it next week. I won an autographed copy of Loco A Funny Crime Mystery which was given away by Jersey Girl Cooks. AND I received an email that the 3 photos I submitted to the Corpus Christi Bayfest where all chosen to move on to the final judging round and open for sale to the public, so now I’m rushing getting my prints enlarged and framed. I’ll share my pictures with you guys at the end of the month when I attend the festival. My husband says I need to play the lotto, but it seems like my good luck comes in waves, which all of the good news eases my frustration with myself for not getting a lot of recipes entered in contest.

Now on to dinner, nothing like being away from home then returning and whipping up some comfort food to get settled back in. We have lots of ground venison meat in our freezer and one thing we like to make with it is meatballs. This is an easy recipe my parents make and they work great for a party or over pasta. Rolling them in the Worcestershire sauce is the key to the flavor. You don’t want too much, just enough to coat it a little to give the extra zip. I like to make a big batch of these and then freeze them before adding the Worcestershire sauce. Once they’re defrosted then I’ll heat them up on the stove top and add some Worcestershire sauce.

This recipe can be a little spicy so feel free to cut back on some of the seasoning if need be or just eliminate the red pepper flakes. The hubby LOVES fennel and has me roll the meatballs in them before I bake them. I’m not as big of fan so I do some with out. So don’t freak out if you see a ton of fennel in the pictures. 🙂


2 pounds ground meat
5 tablespoons breadcrumbs
1 tablespoon Mrs. Dash
1 1/2 tablespoons Tony Chacheres Creole Seasoning
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon fennel seeds
1 1/2 tablespoon Worcestershire sauce
1 tablespoon red pepper flakes

Mix all ingredients very well and let rest in refrigerator for 15 minutes.

Using a cookie scoop, scoop out meat and roll into balls. Place on a foil linned cookie sheet.

Bake at 350 degrees F. for 20-30 minutes or until the juices run clear. After baking, the balls can be frozen for later use or transfer a few at a time to a skillet and roll around in a tablespoon of Worcestershire sauce to glaze.

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