Smoked Venison Meatballs
Ingredients
1.5 venison sausage
1/4 cup parsley flakes
1/2 cup Parmesan cheese
2 eggs
2 tbsp. salt
2 tbsp. pepper
1 cup breadcrumbs
1 cup water
Preparation
Mix the venison, parsley, garlic and Parmesan in a big bowl
Add in the eggs and salt and pepper, and mix until it is one equally mixed substance
Add the water and bread crumbs to the mix, and keep mixing it until it is an equally mixed substance
Roll the meatballs and place them on a smoker rack (if you have the Bradley Magic Mats; they are perfect when smoking meatballs)
Preheat your smoker to 250 F using Cherry Bradley Bisquettes
Smoke for about 1 – 2 hours
Serve with marinara sauce and cheese
Recipe by: DeerGearTV
Cherry
Wood
Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.
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