By: Sue ‘SusieQ’ Burch
Venison Sausage Meatballs
1 lb premium sausage
1 lb ground venison
1 egg
2 or more cups shredded cheese (I used 3 cups)
Mix all ingredients together. I put mine in my mixer and let my dough hook mix it up for me. When it was mixed up really good, I took out my cookie scoop and put my balls on my cookie sheet covered with non-stick parchment paper. I didn’t put the parchment down for the first batch and I can tell you, that was not a good idea. The clean up was a major mess. I won’t make that mistake again. Bake at 350° for 15 to 20 minutes depending on how large your Venison Sausage Meatballs are.
All ingredients in my mixing bowl waiting to be mixed up.
Dough hook in mixing bowl churning away getting all ingredients mixed up.
All mixed up and ready to be made into balls.
This is so much easier then rolling out one ball at a time… just scoop up a ball and put it on the pan. But don’t do what I did here. Put down non-stick Parchment Paper first.
My pan full and going into the oven with non-stick parchment paper. I didn’t do that with the first batch and my cookie sheet was a mess! I had to soak it on top of scrubbing it to death.
Turned out so much better with the non-stick parchment paper… cooked 15 minutes instead of 20 minutes and the parchment paper was a lifesaver as far as cleaning the pan. I am also going to cut back on the cheese since so much of it melted out anyway. Note: You will notice the balls won’t increase in size like normal sausage balls because it does not have any biscuit mix, flour of any kind. Just meat, egg and cheese.
This is the second recipe that I have tried making Low Carb Venison Sausage Balls and this recipe is by far much better than the first one I tried.