I just gave my first go at it and they turned out great. I took 2 pounds of pure venison I ground up into hamburger. I first thawed them out and soaked in a brine for 24 hours made of canning salt and apple cider vinegar to soak all the blood out of it. From there I soaked it in milk for 24 hours. I then took my 2 pounds of hamburger and put it in a strainer and let it sit and drain while I made my mix. For my mix i used great value generic stove top stuffing mix with turkey flavor, two eggs, a TSP of garlic salt, TSP of twisted fish seasoning I had laying around, a table spoon of Worcestershire sauce, a half a cup of milk, and a whole purple onion I chopped up and fried in virgin olive oil for four minutes before adding. I mixed it altogether and then let it sit in my refrigerator for a good 20 minutes to let the moisture soak into the stove top stuffing. I read on the Internet a similar recipe and kind of customized it. It said to make the meatballs tablespoon diameter to 1.5 diameter edit cook them at 375 for 25 minutes. I made mine with an ice cream scoop so I adjusted my time. I cooked at 375 for 22 minutes and then turned my oven on broil and cooked for an additional 10 minutes. I wanted to see were the top of it a little bit to make them crunchy. I took them out and tested one and cut it in half. It looked perfectly done to me and I tasted it and it tasted phenomenal! I already had supper so I’ll have to save them for tomorrow. I plan on freezing 3/4 of them and I’ll leave out 8 and put in my fridge for the next meal or two. They taste really, really good. Extremely soft and moist in the inside. There’s so soft on the inside side I was paranoid that they might not of been completely cooked. I believe it’s just the bread from the stove top stuffing and onions that made it so soft inside?
Before going in the oven,
After,
I cut one open to see if it was done...and ate it. I see there’s almost like a pinkish color but it’s completely cooked and very soft I think the colors from the purple onions.
This recipe is basically exactly the same as my meatloaf but I cut up an onion and sautéed it and then mixed it in with the recipe this time instead of using a TSP of onion powder.
Can’t wait to make some Spaghetti and mix these in or just make a big meatball sub.