Breakneck Ridge Farm
Breakneck Ridge Farm Cook Book
Sweet and Sour Venison Meatballs

  • 2 pound ground venison
  • 2 eggs, slightly beaten
  • 1/2 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1 each large red and green pepper, cut into strips
  • 1 cup pineapple chunks
Mix venison, eggs, bread crumbs, milk, salt and pepper in a large bowl.
Shape into golf ball size meatballs and bake on a cookie sheet sprayed with vegetable oil. Bake at 350 for 20 minutes.

While meatballs are baking, make a sweet and sour sauce with

  • 1 tablespoon cornstarch
  • 1 cup pineapple juice
  • 1/4 cup vinegar
  • 1/2 cup sugar
  • 1 tablespoon soy sauce
  • 1/8 teaspoon ginger
Combine sauce ingredients in a pan and cook until sauce comes to a boil. Add red and green pepper strips. Boil 3 minutes.

Place meatballs in casserole dish. Pour sauce over meatballs and return to oven for an additional 10 minutes.

Can be served with potato, noodles or cooked rice. Serves 4 to 6.

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