Categories: Appetizers
Ingredients
- 1 lb. ground venison
- 1 egg
- 1/3 cup cracker crumbs
- 1 Tbsp. lime juice
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. jalapeno juice
- 1 tsp. minced jalapeno
- 12 tsp. sea salt
- 1/2 tsp olive oil
- Dipping sauce:
- 1/3 cup sour cream or plain yogurt
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 1 Tbsp. lime juice
- Sea salt to taste
Directions
- Preheat oven to 350 gegrees. Mix all ingredients together (except dipping sauce), then put in refrigerator for 30 minutes to chill. When well chilled, form meatball mixture into appetizer-sized balls. Place meatballs on a cookie sheet that has been covered with foil and sprayed with non-stick spray or a light coat of olive oil. Bake for 12-15 minutes. serve with dipping sauce.
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Mix all dipping sauce ingredients well and refrigerate until ready to serve as a dipping sauce for meatballs.