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These are a tasty derivative to ordinary meatballs. Don't get me wrong, meatballs are good pretty much every way I've made them, but these are awesome. You can practically substitute anything in here, but the base is pretty darn good.
2lbs ground venison, wild pig, goose, lamb, or beef (really any ground meat will work)
2T - Pesto (ready made or dry mix)
1/2 large yellow onion, minced (or 1/4 cup dried)
2 large eggs, lightly beaten
1/4 Cup crumbled Feta, Bleu, or Shredded Parmesan cheese
2-4 strips crumbled pepper bacon, leave pan crumbs.
Mix everything together and roll into bite size balls, put in a glass or plastic bowl and sprinkle 2T balsamic vinaigrette or 1/2 lemon juice over, let sit in refrigerator or freezer for at least an hour.
After marinating, put meatballs in pan, if you didn't save bacon pan then coat skillet with little olive oil. Cook meatballs 12-15 minutes until thoroughly browned. Deglaze pan by setting on med-high heat and adding 1 cup of white wine and 1 T butter (no margarine) and boiling for 1-2 minutes.
Serve meatballs on egg noodles and pour wine sauce over.
2lbs ground venison, wild pig, goose, lamb, or beef (really any ground meat will work)
2T - Pesto (ready made or dry mix)
1/2 large yellow onion, minced (or 1/4 cup dried)
2 large eggs, lightly beaten
1/4 Cup crumbled Feta, Bleu, or Shredded Parmesan cheese
2-4 strips crumbled pepper bacon, leave pan crumbs.
Mix everything together and roll into bite size balls, put in a glass or plastic bowl and sprinkle 2T balsamic vinaigrette or 1/2 lemon juice over, let sit in refrigerator or freezer for at least an hour.
After marinating, put meatballs in pan, if you didn't save bacon pan then coat skillet with little olive oil. Cook meatballs 12-15 minutes until thoroughly browned. Deglaze pan by setting on med-high heat and adding 1 cup of white wine and 1 T butter (no margarine) and boiling for 1-2 minutes.
Serve meatballs on egg noodles and pour wine sauce over.
