Venison Meatball Appetizer

Sauce:

1/2 cup catsup

1/2 cup grape jelly or jam

1 small onion, chopped

1 teaspoon butter

dash of lemon juice

Meatballs:

1 pound ground venison

1 cup bread crumbs (made from fresh piece of bread)

1 tablespoon diced onion

1 egg (optional)

salt to taste

In saucepan combine catsup, grape jelly, onion browned in butter and lemon juice. Cook until jelly dissolves. Combine ground venison, bread crumbs, onion (egg and salt). Shape into meat balls and fry in skillet until done. Add sauce to meatballs and heat through.

Copyright 1998-2014 Stephen Ricciardelli