Venison meatballs from A Southerly Course: Recipes and Stories from Close to Home by Martha Hall Foose

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Accompaniments: Silver Fox mustard sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 08, 2017

    I made a half batch of these (about 8 large meatballs) and they were absolutely delicious. I wasn't making the mustard sauce, so I braised them in chicken stock instead. They stayed moist and tender. One tweak I would make next time would be to use fresh garlic instead of garlic powder. I know garlic powder can be easier to incorporate into meatballs than fresh, but it just doesn't taste as good.

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