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.
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.