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    Home » Recipes » Amish Main Dishes

    Gloria's Barbecued Meatballs

    Published: Sep 16, 2014 · Updated: Sep 16, 2014 by Kevin Williams | 6 Comments

    PHOTO GREMLIN: There is a "photo gremlin" that is swapping out the meatball photo here with one of Rosanna's old recipes.  Absolutely no clue how or why...and I'm too tired to try to spend an hour fixing it, so just click the link and meatballs will show up!:)

    This is a wonderful recipe that Gloria prepared once on a visit to her place.  We are approaching deer hunting season and the forests of southern Illinois are thick with plump deer.  Deer hunting is an absolutely pasttime among the Amish in this area.  Even the Amish women in Flat Rock (generally this is a very gender segregated activity) take to the forests with their bows or rifles in hoping to bag enough meat for the approaching winter.  And if they do, this is a favorite dish.   index (1)I know many people don't like the "gamey" taste of venison so you can use ground sausage, turkey, or beef to make these meatballs or you can use a blend of various meats.  The real star of this recipe isn't the meat anyway, it's the sauce which carries a hint of tang and a suggestion of sweet, smothering any “gamey” taste it's the sauce which

    BARBECUED VENISION MEATBALLS

    Serves 6 to 8

    4.0 from 1 reviews
    Gloria's Barbecued Meatballs
     
    Print
    Ingredients
    • MEATBALLS
    • 3 pounds ground venison
    • 1 3 /4 cup milk
    • 1 cup quick oats
    • 1 cup cracker crumbs
    • 3 eggs
    • 1 teaspoon chili powder
    • 1 teaspoon onion salt
    • 1 teaspoon garlic salt
    • Salt and pepper
    • BARBECUE SAUCE
    • 2 cups ketchup
    • 3 /4 cup brown sugar
    • 1 tablespoon mustard
    • 1 tablespoon vinegar
    • 1 1 /2 teaspoon liquid smoke
    Instructions
    1. In a large bowl, combine the ground venison, milk, oats, cracker crumbs, eggs, and seasonings. Stir or knead until the meat mixture is well-combined.
    2. Shape the meat into 1 1 /2 inch balls.
    3. Place the balls on cookie sheets and bake at 350°F until no longer pink inside, approx 15-20 minutes.
    4. In a Dutch oven, combine the ketchup, brown sugar, mustard, vinegar, and liquid smoke.
    5. Stir until well-combined and heat over medium, stirring frequently, until near boiling.
    6. Add the meatballs to the sauce, reduce the heat to medium-low and simmer until ready to serve.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. brenda

      September 16, 2014 at 8:40 pm

      isn't there something hunters can do in the first several minutes after killing the deer that eliminates the gamey flavor ? I am pretty sure I have heard conversations about that and it makes it so the deer meat successfully supplements the familys groceries without anyone challenging it.

      the sauce recipe is great on chicken or turkey as well.

      Reply
      • Kevin

        September 16, 2014 at 10:23 pm

        Good question, Brenda, we can ask Gloria that!

        Reply
    2. Micah70

      September 17, 2014 at 12:25 pm

      Milk does a lot to help with the gaminess. We sometimes soak the meat in milk for an hour or 2 before cooking to help with both the taste and tenderizing. Gloria's sauce sounds so delicious that I'm sure the gaminess (if any) would be virtually nonexistent.

      Reply
      • Kevin

        September 19, 2014 at 10:46 am

        Micah - Great tip about the milk! - Kevin

        Reply
    3. Resa

      April 29, 2015 at 10:40 pm

      I substituted the venison for turkey and it turned out great.

      Reply
      • Kevin

        April 29, 2015 at 10:41 pm

        Good to know, thanks for sharing that tip!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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