Venison Meatballs & Cranberry Sauce

by Thomas J Ellefson
(Port Washington, Wisconsin)

Venison Meatballs

2 pounds venison, ground
1 tablespoon dried parsley flakes
2 eggs, slightly beaten
1/4 cup onion, minced
1 cup dry bread crumbs
1/4 teaspoon salt
1/3 cup ketchup
1/8 teaspoon pepper
2-1/2 tablespoons soy sauce
1 teaspoon red pepper flakes

Preheat oven to 350 degrees.
In large mixing bowl, combine all meatball ingredients and mix just until
blended. Form into 1-inch meatballs and place on cookie sheets. Bake for 25
minutes. Remove when cooked through and drain on paper towels. Prepare
sauce and add meatballs to saucepan until they are heated through.

Cranberry Sauce

1 16 oz can jellied cranberry sauce
1 tablespoon lemon juice
1 8 oz bottle mild taco sauce
1 tablespoon Hoisin sauce
3 tablespoons brown sugar

In a large saucepan, combine all sauce ingredients over medium-low heat.
Stir constantly until melted and add cooked meatballs (see above).