Meatball Nirvana - Your Old Standby Meatball

Let's talk about meatballs. What could be better than an old standby meatball recipe that could be used in a ton of different ways??  My friend Jessie has made these meatballs for me several times. And after the last time, when she paired them with spaghetti and a delish red sauce, I knew I needed the recipe!  My husband is a hunter, and we have a freezer full of venison that I don't exactly know what to do with.  With these meatballs I decided to sub half of the ground beef for ground venison, which not only put a dent in our freezer stock, but lightened up the recipe just a tad more. Use these meatballs in your favorite Italian pasta, throw them on a sub with a fresh mozzarella for a tasty sandwich or make them teeny tiny and toss them in a soup!

Servings: 18 meatballs
Serving Size: 1 meatball
Points Plus: 1pp
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Level of Difficulty: Easy

Ingredients 
1/2 lb extra lean ground beef
1/2 lb venison
1 small onion, diced
1/2 t garlic salt
1 1/2 t Italian seasoning
3/4 t dried oregano
3/ t crushed red pepper flakes
1 dash tog sauce, more if you like things spicy!
1 1/2 T Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Paremesan cheese
1/2 cup Italian seasoned breadcrumbs

Directions
Preheat your oven to 400 degrees.

Jessie taught me that it is SUPER easy to make meatballs in your kitchen aid mixer (if you have one). Simply put all of the above ingredients in your mixing bowl with the paddle attachment and mix until everything is incorporated! If you don't have a kitchen aid, don't fear!  Simply put all the ingredients up to the Worcestershire sauce into a bowl and mix with your hands.  Slowly incorporate the milk, parmesan and breadcrumbs and mix some more until everything is mixed - haha.

Form your tasty meat mixture into 1 1/2 inch meatballs.  Place balls on a baking sheet lined with parchment paper and bake in your prepared oven for 20-25 minutes.

Tip
An easy way to make uniform sized meatballs is to use a cookie scoop!

XOXO - Katie

Jessie's recipe is adapted from this one.