Bacon-Wrapped Venison Meatballs recipe

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Ingredients

2 pounds ground venison
1 ½ cups dry stuffing mix (such as Stove Top®)
¾ cup ketchup
½ cup warm water
2 eggs
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 teaspoon flavor enhancer (such as Accent®)
1 (16 ounce) package bacon slices, halved crosswise
1 (8 ounce) can tomato sauce

Nutrition Info

413.3 calories
carbohydrate: 38.3 g
cholesterol: 146.7 mg
fat: 12.7 g
fiber: 1.9 g
protein: 35 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1869.3 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine venison, stuffing mix, ketchup, water, eggs, onion soup mix, and flavor enhancer in a large bowl. Mix until thoroughly combined and roll into golf ball-sized meatballs.

  3. Wrap each meatball with half a strip of bacon, arrange in a baking dish, and cover with tomato sauce.

  4. Bake, uncovered, in the preheated oven until meatballs are well browned and cooked through, about 1 hour.

Recipe Yield

8 servings

Recipe Note

Venison meatballs wrapped in bacon and covered in tomato sauce. Serve with ketchup, barbecue, or horseradish sauce. Or eat them just like they come out of the oven.

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