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Recipe: Venison Hawaiian Meatballs

Recipe: Venison Hawaiian Meatballs

Sweet and tangy sauce with pineapple chunks conjures up images of a Hawaiian dinner. Add meatballs, and you have the perfect accompaniment for a plate of rice. If you want to get creative, use a cocktail skewer to serve a meatball and pineapple chunk, dripping in sauce, as an appetizer.

Any venison will work for this recipe with the breadcrumbs, egg and milk. Many hunters add ground pork for moisture, so meatballs do not crumble. The breadcrumbs will help hold the milk's moisture, binding the meat together with the egg as it cooks.

If you have a favorite barbecue sauce, add a cup to the sauce for a unique flavor. If you want a thick sauce, use cornstarch and chicken broth to add to the sauce while simmering. A loose sauce works well with rice, as it is absorbed with every forkful.

Sauce Ingredients
• two 14 oz. cans tomato sauce
• ½ cup brown sugar
• ½ cup apple cider vinegar
• one 14 oz. can pineapple chunks with juice
• 2 cloves garlic, crushed
• 1 Tbsp ginger, crushed
• 2 Tbsp hot sauce
• 1 Tbsp Worcestershire sauce
• salt and pepper
• 1 tsp smoked paprika
• 1 tsp dry mustard

Directions
1. In a medium saucepan, combine all sauce ingredients, bring to a slow boil, then reduce the heat to simmer until the meatballs are browning in the pan.

Venison Hawaiian Meatball Sauce


Meatball Ingredients

• 1½ lbs. ground venison
• 4 pieces of bacon, diced fine
• ½ cup breadcrumbs
• 2 eggs
• ½ cup milk
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp fresh ginger, crushed
• 1 tsp salt
• 1 tsp black pepper
• 2 Tbsp vegetable oil
• 1 green bell pepper, cubed
• 1 medium onion, cubed
• rice for serving

Directions
1. Combine the ground venison, bacon, breadcrumbs, eggs, milk, onion, garlic, ginger, salt and pepper, and blend well. Form the mixture into 1-inch meatballs, rolled firmly in the palm of your hand.

2. Heat oil to medium-high in a large Camp Chef Dutch oven. Add venison meatballs and brown on all sides. Cook the meatballs for 4 to 6 minutes and add the onion and green pepper.

3. Pour the sauce over the meatballs and bring to a simmer. Cook with the lid off for 30 minutes, and the sauce will thicken on its own.

4. Serve over rice or eat meatballs and pineapple chunks as an appetizer.

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