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Appetizer for 10

Cranberry Venison Meatballs

Venison meatballs bake until firm, then simmer in a tart cranberry sauce with warm spices.

$0.69per serving $
45 minstart to table
10servings

AmericanBudgetAppetizersSnacksThanksgiving on a budgetFallSummer

Ingredients

  • 1 tsp unsalted butter
  • 1/2 onion
  • 1/2 lb ground venison
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp nutmeg
  • 1/2 cup breadcrumbs
  • 2 tbsp milk
  • 1 egg
  • 1 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 8 oz cranberries
  • 1 cinnamon stick
  • 1 tsp prepared yellow mustard
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • 1/8 tsp cloves

Steps

  1. Heat the oven to 400 F and melt the butter in a skillet over medium heat.
  2. Cook the onion for 3 to 4 minutes, then cool it briefly.
  3. Mix the onion, venison, salt, pepper, nutmeg, breadcrumbs, milk, and egg in a bowl.
  4. Shape the mixture into small meatballs and place them on a lightly oiled baking pan.
  5. Bake for 15 to 18 minutes, until the centers reach 160 F.
  6. Simmer the water, white sugar, brown sugar, cranberries, cinnamon, mustard, salt, cayenne, and cloves in a saucepan for 10 to 12 minutes.
  7. Add the meatballs to the sauce and simmer for 3 minutes.

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