When I put this mix together, I simply eyeball all the amounts of ingredients. The key to being able to do this is to simply start with the meats and add the other ingredients as you go, using your experience and imagination as to how things will taste.

For example, adding salt and pepper to anything you don't need a recipe; you add the salt in a quantity that feels right from experience and as if you were going to eat the food immediately.


I did start with 1 pound of ground venison and about a 1/4 pound of ground fatty veal mixed together.

Add salt, pepper, granulated garlic, minced onion, parmesan, parsley, breadcrumbs soaked in buttermilk, golden raisins, capers, and toasted pine nuts then mix till homogeneous. You can use an egg to help bind, but I didn't





Make golf ball sized balls and put them in a sheet pan or skillet





I roasted them in a 650 degree oven, but you can brown them in a skillet too





While they're roasting, reduce some balsamic vinegar, chicken stock and a little sugar for the sauce. Add the meatballs and coat...





You don't have to do this sauce. I like these over pasta with marinara and grated cheese as well.

I have to give this a try. Thanks

Looks good. When I make meatballs I always cook a small patty as a trial to allow me to dial in the flavor I am after. Sometimes I do this a few times to get it right.

Exactly the thing to do.

Oh man! Going up top if okay with you!!??
Thanks