In this episode of "Shelly's Game Kitchen" Chef Shelly Meyer makes venison meatballs in a zesty orange sauce.
2 lbs Broken Arrow Ranch Ground Venison or Axis Ground Venison
1/2 cup Red onion, fine dice (approximately 1/2 of a medium onion)
3 ea Whole eggs, large
2 Tbsp Fresh parsley, chopped
2 cups Panko, plain breadcrumbs
1/2 cup Red wine, burgundy or cabernet sauvignon
1/2 cup Worcestershire sauce
1 Tbsp Chipotle in adobo, chopped or ground into a paste
2 Tbsp Montana Flavor to Savor Steak Seasoning*
1 Tbsp Dijon mustard
2 cups Parmesan Reggiano, grated, divided
1/3 cup Scallion (approximately 6), thinly sliced, divided
1 Tbsp kosher salt
1 Tbsp black pepper
2 tsp granulated garlic
3 Tbsp Corn starch
1/2 cup Apple cider vinegar
1/2 cup Ketchup
1/2 cup Molasses
2 Tbsp Dijon mustard
1/2 cup Hoisin sauce
1 cup Orange chutney or preserves with rind
1 cup Sweet and spicy chili sauce
2 Tbsp Sesame seeds (for garnish)
Preheat oven to 350°F.
Make the sauce: Put all sauce ingredients, except the sesame seeds, in a sauce pan and bring to a low boil. Once boiling, reduce heat and simmer until sugar is melted and flavors are married.
Make the meatballs: Measure and prep the meatball ingredients. Flatten out the meat and season with steak seasoning.
Make a panade (bread paste) by mixing together wine, Worcestershire sauce and breadcrumbs. Allow liquid to be absorbed before adding to the meat.
Reserve about 1 Tbsp of scallion and 1/2 cup of parmesan for garnish. Combine panade and remaining meatball ingredients to the seasoned meat. Mix gently until ingredients are evenly distributed but be careful not to overmix. Overmixing will make the meatballs tough. Optional step: Cook a small piece of the meat mixture in a pan, taste and adjust seasonings accordingly.
Make golf ball sized (1.5 oz) meatballs by rolling with your hands until they're holding together. Place formed meatballs on a sheet pan leaving some space between them.
Bake for 10-15 minutes or until browned. Turn meatballs over about halfway through.
Coat cooked meatballs with the cooked sauce. Save a little extra sauce for guests to add at the table. Plate and garnish with sesame seeds, parmesan and scallion.