1 pound ground venison
2 eggs, beaten
6 tablespoons grated Parmesan cheese
½ cup breadcrumbs or quick oats
1-2 tablespoons olive oil
¼ cup chopped fresh parsley
1 tablespoon Italian seasonings (thyme, oregano, basil)
1 clove minced garlic
¼ cup minced onion (optional)
½ teaspoon salt
½ teaspoon black pepper
In a large bowl mix all ingredients and form into 1½ inch meatballs.
Lightly oil a large, heavy skillet or use a non-stick sauté pan and cook the meatballs over medium heat until brown and cooked through, turning frequently, for about 15 minutes.
The meatballs can also be cooked in the oven at 375 degrees for about 25-30 minutes, until cooked through. Enjoy your meatballs with your favorite sauce or in a sandwich.