Number Served: 4-6
2 pounds ground venison (coarse or regular grind)
1 cups panko bread crumbs
1/3 bottle(about 1/2 cup) Hoser Whiskey grilling sauce
2 tablespoons Worcestershire sauce
1/2 cup milk
2 eggs beaten
1/4 cup olive oil or butter
1 sweet onion- about 1 cup small dice
1 Anaheim chilies or pepper of your choice - seeded and small dice
Salt and pepper to taste
Mix Hoser sauce, Worcestershire sauce and milk together and soak bread crumbs in liquid. Mix all ingredients together and grind through fine blade on food grinder. (This method will produce a fine textured meat ball).
Make about 6 dozen meatballs and bake at 375 for about 25 minutes or until internal temperature is 160 degrees Fahrenheit.
Use remainder of the Hoser Whiskey grilling sauce (rinse bottle with liquid, good bourbon works well ) for the glaze.
Glaze with Hoser Whiskey grilling sauce in a slow cooker or the oven and serve.
Notes & Variations:
The meatballs can be frozen for future use. When you plan to serve them place in ovenproof baking dish, cover with Hoser sauce and cover tightly. Reheat at 350 degrees F until internal temperature of at least 140 degrees F is reached.
Hoser Whiskey grilling sauce can be obtained through QV Enterprise
Contributor: Marilyn Steele, RRGC