Description
Venison Stuffing Balls are a delicious appetizer to share with friends and family during the holidays. You’ll want to make extra, because they will go fast!
Ingredients
- ½ Tablespoons Butter
- 16 ounces, weight Ground Venison
- ½ Medium Onion, Diced
- 1 stalk Celery, Diced
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 Tablespoon Avocado Oil Or Canola Oil
- 1 box (6 Oz. Size) Stuffing Mix, Dry
- ½ cups Aged Cheddar Cheese, Shredded
- 4 Tablespoons Dried Cranberries, Chopped
- 1 cup Broth, Vegetable Or Chicken
- 2 Large Eggs, Whisked
Preparation
Preheat oven to 375ºF. Line cookie sheet with parchment paper.
Melt butter in large skillet over medium heat. Add venison and cook until browned and cooked through. As meat cooks, break up into small pieces. Add onion, celery, onion powder, garlic powder, and oil, and cook for about 5 minutes, until onions are translucent and celery is tender. Remove and set aside to cool
In large bowl, combine stuffing mix, cheese, and cranberries. When meat mixture is cool, add to bowl. Add broth and eggs, combine well, and allow to rest for 10 minutes
Use small cookie scoop to form mixture into balls. You may also want to transfer scoops to hands and squeeze mixture together to help keep balls together.
Bake for 12–15 minutes, or until breading is golden brown and mixture is cooked through. Serve immediately.
