Monday, December 14, 2015

Outdoor Cooking Primer - Venison Porcupine Meatballs (Porky Pig Balls)

I went in search of a baked porcupine meatballs recipe to make with venison and ended up creating these Porky Pig Balls…because they have BACON MARMALADE in them! We purchased bacon marmalade can at our local grocery store or you can even make your own. Just look online for the recipes. I used the California brown rice, because that is what was in the cupboard, as opposed to the long-grain rice called for in the original recipe. The brown rice added a bit of texture, that we really liked.  I genuinely can’t wait to make these again. Of course, you could use burger or maybe even ground turkey if you wanted.

Venison Porcupine Meatballs (a.k.a. Porky Pig Balls!)

1 ½ pounds ground venison with jalapenos
2/3 C California brown rice, uncooked
½ C Water
¼ C finely chopped onion
¼ tsp garlic powder
¼ tsp celery salt
½ Tbsp smoked paprika
½ cup bacon marmalade
½ Tbsp fresh ground multi-color peppercorns or Pepper Blend seasoning
1 - 15 oz. can tomato sauce
1 C water
2 tsps Worcestershire sauce

Shredded Chipotle Cheddar Cheese

Mix venison with rice, ½ cup water, chopped onion, garlic powder, celery salt, smoked paprika, pepper, and bacon marmalade.
Shape the meat mixture into 1 ½" balls. Place the meatballs in an ungreased 13x9 dish. Mix the remaining ingredients - tomato sauce, water and Worcestershire - and pour over the meatballs. Then I sprinkled the Chipotle Cheddar Cheese over them…because everything is better with cheese on it!

Cover and bake at 350 for an hour. Uncover and bake 15-20 minutes more.


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