SWEET 'N SOUR
MEATBALLS
Zesty meatballs in less than one hour
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.92, Richard D. Buth, Oconomowoc, WI |
Prep Time:
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1/2 hour
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Ingredients |
Utensils |
| 1 to 2 pounds lean ground
venison or elk |
Large bowl |
| 8 ounce can water chestnuts,
drained and chopped |
Large skillet |
| 2 eggs |
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| 1/3 cup dry bread crumbs |
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| 1 tablespoon Worcestershire
sauce |
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| 4 teaspoon instant beef bouillon |
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| Sauce |
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| 1 cup water |
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| 1/2 cup brown sugar, firmly packed |
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| 1/2 cup lemon juice |
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| 1/4 cup ketchup |
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| 2 tablespoons cornstarch |
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| 1/4 teaspoon salt |
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| 1 large onion, chopped (optional) |
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| 1 teaspoon cayenne pepper (optional) |
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| 1 cup chopped mushrooms (optional) |
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| 1 large red or green pepper, cut into 1-inch
squares |
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| Chopped parsley (optional) |
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| 3 jalepeño peppers, chopped (optional) |
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Directions
In a large bowl, combine meat, water chestnuts, eggs, bread crumbs,
Worcestershire sauce and bouillon
Mix well
Shape into 1 1/4-inch meatballs and brown in oil in a large skillet
Remove meatballs from pan and pour off fat
For sauce
In the same skillet, combine water, brown sugar, lemon juice, ketchup,
cornstarch, salt, onion, mushrooms and cayenne pepper
Mix well and cook over medium heat, stirring until sauce thickens
Reduce heat, add meatballs and simmer, uncovered, for 10 minutes
Add peppers and heat through
Garnish with parsley if desired
Refrigerate leftovers |
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