Venison Meatballs

Name: Venison Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 slices rye bread; 2 slices bread; 1/3 c. milk; 2 tsp. baking powder; 1/3 c. chopped onion; 1 tsp. salt; 1/2 tsp. seasoned salt; 1 can cream of mushroom soup; 1 2/3 c. evaporated milk; 1 1/2 lb. grated venison; 1 c. potato chips, crushed

Eats Now Editorial Team · Meat & Poultry

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Venison Meatballs – a delicious recipe with rye bread, bread, milk, baking powder, onion, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 slices rye bread
2 slices bread
1/3 c. milk
2 tsp. baking powder
1/3 c. chopped onion
1 tsp. salt
1/2 tsp. seasoned salt
1 can cream of mushroom soup
1 2/3 c. evaporated milk
1 1/2 lb. grated venison
1 c. potato chips, crushed

1
Crumble bread slices coarsely; combine with milk and baking powder and let stand five minutes.
2
Add venison, onion, salt and seasoned salt and mix well.
3
Shape into balls.
4
Brown.
5
Place in baking dish.
6
Combine soups with evaporated milk.
7
Pour over meatballs and top with potato chips.
8
Bake at 350u00b0 for 45 minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 slices rye bread, 2 slices bread, 1/3 c. milk, 2 tsp. baking powder, and more.

Yes, Venison Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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