It’s Super Bowl weekend and by this time, most of us have been trying to figure out what we are going to make for the big game.
Meatball bites have started to become more and more popular over the recent years because they are pretty easy to make, and they travel very well.
If you search the internet for “meatball bites” you’ll get about a million different varieties. Everything from beef, to turkey and pork.
Obviously, I’m a deer dude. And I think venison makes the most outstanding meatballs on earth. Don’t believe me? Give this one a shot.
I like to prep these in advance and bake them right before serving. You can also prep them and then freeze them in large batches. Some folks like to bake them first and then freeze them. However, I find that they taste much fresher if you only cook them once.
This recipe has an Italian hint to it so I like to serve them with some marinara sauce, but you can use literally anything. BBQ sauce, honey mustard, ketchup or even ranch.
This recipe also calls for Italian sausage. You can substitute this for any ground meat. I don’t care. Even possum.
2 pounds of venison Italian sausage
2 tablespoons of chopped, dried basil
2 tablespoons of crushed red pepper (optional)
1 tablespoon of garlic powder
1 block of cream cheese
1 ½ cups of shredded mozzarella cheese
Add all ingredients into a large mixing bowl and combine until all the ingredients are evenly mixed throughout the meat.
Once mixed, cover and refrigerate for one hour.
Then roll into desired sized meatballs and place of a sheet pan.
Preheat oven to 350 degrees. Bake for 25-30 mins r until internal temp reaches 160 degrees. Let cool.