Meateater Smoked Venison Meatballs

The meatballs get smoked on the Traeger pellet grill for maximum flavor. Smoke the meatballs at 350 degrees for 30-45 minutes until cooked through.


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Whisk eggs in bowl.

Meateater smoked venison meatballs. In a small bowl stir the mustard vinegar honey and pepper together until smooth. Melt 4 tablespoons butter in a pan and add the brown sugar. Blend all ingredients in a large mixing bowl.

Mix venison and pork. Roll the meat mixture into 24 small 1-inch balls and place them into a 24 count ungreased mini muffin tin. Combine all ingredients at once and mix them with a large spoon or your hands.

About 2 hours into the smoking process and every hour after lightly baste the ham with the glaze. In a small cup stir 2 teaspoons corn starch into one tablespoon of liquid smoke and set aside. Form meatballs slightly smaller than a tennis ball.

Set meatballs on a large rimmed baking sheet and place in the. Measure venison onion Worcestershire sauce apple cider vinegar tobasco mustard ketchup brown sugar chili powder garlic powder seasoning salt paprika black pepper liquid. Smoke the ham until it reaches 160 degrees internally in the thickest part of the meat.

Grate onion directly over meat to capture the juices. How to Make Venison Deer Meatballs. Stir on low heat until sugar is dissolved and well combined.

Add the bourbon salt cayenne pepper and liquid smokecornstarch mixture into the pan. Stir and let thicken on low heat. Scooping out 2 tablespoons of meat at a time gently form into meatballs by rolling venison mixture between your hands.

Mix together the venison egg breadcrumbs 1 tbsp finely chopped dill 1 tbsp whole grain mustard 1 tsp salt ½ tsp ground pepper and the cooled onion and garlic in a bowl. If smoking a venison ham smoke.


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