Wild Meatballs

Meatballs are so versatile. You can use whatever ingredients you have in your pantry and freezer and create a delicious custom dinner or you can be more precise and follow a recipe. Either way you'll probably end up with a winner of a dish that can be served in a surprising number of ways. My family likes meatballs all by themselves, as the star of the show next to a steamed veggie. We like meatballs in a pasta with marinara sauce. I have even been known to wrap them in cresent roll dough as a "bomb" or string them on a skewer with the dough interlacing the meatballs for a fun, deconstructed meatball sub situation. However you choose to serve 'em up, these meatballs are sure to hit the spot!

Ingredients:

1 lb ground venison

1/2 lb ground pork sausage

3 teaspoons worcestershire sauce

3 teaspoons Allegro marinade

3 tablespoons parmesan cheese (grated)

1/4 cup seasoned bread crumbs

1 tablespoons steak seasoning

1 egg

chopped parsley for garnish

Throw all ingredients except the parsley in a large bowl and mix well. Really get in there with your hands and work it until everything is well combined and evenly distributed.

Using a small scoop, a table spoon, or just your eyeballs and hands, form into evenly sized balls and arrange on a baking sheet. Place in a 400* oven for about 25 minutes. Meatballs should be browned and sizzling. Serve alone, with a side of marinara or barbecue sauce or over pasta. Top with chopped parsley.