Bright, lovely, and really easy to prepare, this bell pepper and tomato recipe is perfect for vegetarians. The herb vinegar has the secret to the complex flavor. I like to use white vinegar that has tarragon sprigs added for flavor.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 20 meatballs |
Ingredients
- aluminum foil
- 1 pound ground venison
- 4 ounces bulk hot Italian sausage
- ¾ cup panko bread crumbs
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
- Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
- Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 194 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 959 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These meatballs are AMAZING!!!!
My family loved these, and they were easy to make. I followed the recipe exactly. Next time I will add more pepper- I wouldn’t really call them spicy. I liked the texture, but my wife would add more bread crumbs, she likes her meatballs less dense.