This is an adapted version of Grandma Caroline’s Fried “Meatballs”. If you enjoy venison, this is a great way to use the chop meat. The mushrooms provide a nice amount of moisture given the meat has zero fat. Enjoy!
Ingredients:
- 1.5 lbs ground venison
- 2 eggs
- 1/2 cup plus yellow onion - minced
- 1/2 cup plus baby portobello mushrooms - minced
- 3 tbsp fresh parsley - minced very fine
- 3/4 tsp garlic powder
- 3/4 tsp sweet paprika or half sharp for a little kick
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup flavored breadcrumbs
- 4-5 tbsp good quality olive oil
Preparation:
Mix all ingredients but the oil in a large bowl... Don't be
shy... use your hands and have fun! LOL Once thoroughly mixed, make free-form
patties about 1/2" thick. I decided on patties so I could cut way back on
the amount of oil grandma used to use.
Heat up a large skillet or Dutch oven if you like a clean stove over medium high and then add the oil. Carefully place the patties in the skillet and fry until you see a color on the bottom that you're happy with.
Flip them over and finish with same color. Serve with a nice vegetable and/or a green salad.
Blessed be… and happy cooking!