Dr. Pepper Tailgating Meatballs

Now that football season is in full swing, I am constantly surfing the "inter-webs" for good NOM-NOMs to share with friends while watching some football...

As a twist, I am using ground venison. I have copious amounts of it, and since it was processed correctly, you cannot tell the difference between it and ground beef. The positive? I KNOW exactly where the meat came from, and, Venison is so much healthier for you!

I did have to modify the original recipe a tad. Since venison is so lean, I added 1 tbsp "Wildtree Roasted Garlic Grapeseed Oil" to the meat mixture, to bolster the fat that isn't present like it is in beef. You could use bacon fat, or even butter for the same effect.

I saw the original recipe on "Delish". The recipe is by Lena Abraham and I thank her for this fantastic new favorite! A link to the recipe on "Delish" is at the bottom of this post.

What you'll need for the meatballs:
  • 1 lb. ground beef (or Venison)
  • 1/2 c. panko breadcrumbs
  • 1 Egg, lightly beaten
  • 1 tsp. fresh minced garlic
  • 1/2 tbsp. Wildtree Organic Red Pepper and Garlic Blend
  • Salt
  • Freshly ground black pepper
  • Wildtree Roasted Garlic Grapeseed Oil
  • 1 tbsp. olive oil (for frying)
What you'll need for the sauce:
  • 2 c. ketchup
  • 2 cans Dr. Pepper
  • 2 tbsp. tomato paste
  • 1 tbsp. A1 steak sauce
  • 1 tsp. onion powder
  • Salt
  • Freshly ground black pepper

What you'll do:

  1. In a large bowl, mix together venison (or beef), breadcrumbs, egg, red pepper and garlic blend, salt, pepper, and 1 tbsp Wildtree Roasted Garlic Grapeseed Oil . Mix until combined. Form into small ping-pong ball sized meatballs.
  2. In another large bowl, whisk together ketchup, Dr. Pepper, tomato paste, A1 sauce and onion powder. Season with salt and pepper.
  3. In a large skillet over medium heat, heat oil. Add meatballs to the pan and brown on all sides. When meatballs are browned, add the sauce to the skillet and bring to a simmer. Let simmer, basting the meatballs sporadically with a spoon, until sauce has reduced by half and meatballs are cooked through, 20 minutes.
  4. You can garnish with fresh parsley - and serve!


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