Stuffed Venison Meatballs

By Rachelle

  • 1 lb ground venison
  • 1 lb ground beef (or pork)
  • 2 tsp Italian sausage seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce (optional)
  • Salt and pepper
  • Two eggs
  • 1 cup bread crumbs (We used gluten-free bread)
  • 1 quart favorite canned tomato sauce (I used a sauce Scott and I made from last year's garden)
  • Brick white cheddar or mozzarella cheese cut into bite-sized cubes 
  1. Combine venison, beef, Italian sausage seasoning, Worcestershire sauce, hot sauce, salt and pepper, eggs and bread crumbs. Mix throughly until combined.
  2. Roll the meat mixture into balls roughly the size of golf balls.
  3. Make a hole in each ball with your thumb and fill with a cube of cheese. Shape the meat around the cheese.
  4. Place each meatball into a crock pot.
  5. Cover in the tomato sauce and cook on high for 2 1/2 hours.

 

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