Southwestern Venison Meatball Bowls
Meatballs cooked in an easy blender sauce with southwestern spices make these a hit with anyone that likes Mexican food. What you choose to serve these over depends on your time and personal taste - chips are quick and easy, polenta or cheesy grits take a little more time, but all taste great.
Main Dish Servings: 6 - three (3) 2-oz. meatballs (pre-cooked weight) per person
Appetizer Servings: About 54 mini meatballs
Prep time: 30 minutes
Cook time: 2 ½ hours
Sauce
1 (24 oz.) jar traditional medium salsa
1 c. beef stock
2-3 chipotle peppers in adobo (adjust amount to suit heat preference)
1 tsp. ground cumin
5 large sprigs fresh cilantro
Meatballs
2 slices fresh white bread, pulsed into crumbs in a food processor
½ c. whole milk
1 large egg, beaten
2 tsp. chili powder
1 tsp. onion powder
¾ tsp. chipotle powder
½ tsp. Kosher salt
½ tsp. dried oregano
¼ tsp. garlic powder
¼ tsp. freshly black pepper
3 Tbsp. chopped fresh cilantro
1 lb. ground beef
1 lb. ground pork
2 Tbsp. vegetable oil
1 (15 oz.) can black beans, drained and rinsed
1 ½ c. frozen whole-kernel corn
Bases
Corn tortilla chips, polenta, or cheese grits
Toppings (optional)
Chopped fresh jalapeno peppers
Chopped fresh cilantro
Mexican crema or sour cream
Fresh lime wedges
Diced fresh avocado
In a blender combine salsa, beef stock, chipotle peppers, cumin, and cilantro sprigs until smooth. Pour into a large crock pot and turn pot onto low to begin heating the sauce.
In a large bowl, combine breadcrumbs and milk and let stand 5-10 minutes until completely moistened. Add egg and spices and mix to combine. Add meats and gently but thoroughly combine. Use a ¼ cup portion scoop to form meatballs (there should be about 18).
(NOTE: If making mini meatballs, first portion the ¼-cup scoops then divide each scoop into 3 pieces)
In a large non-stick skillet over medium-high heat, heat oil until shimmering then add meatballs and cook, turning gently and frequently, until all sides are dark golden brown. Transfer to the crock pot with the sauce and turn the heat onto high. Cover and cook 2 hours, stirring occasionally. Add the rinsed beans and corn and cook another 30 minutes.
Serve over your choice of bases and optional toppings.
These meatballs are incredibly versatile – here are just a few ideas:
Make them into a meatball sub - hollow out hoagie rolls, fill with meatballs and sauce, top with a Mexican cheese blend, broil to melt the cheese, then add your favorite toppings (shredded lettuce, chopped jalapenos, a drizzle of crema, more cheese…….)
·Make the mini meatballs and turn them into an appetizer – spread Tostitos Scoops on a baking sheet, sprinkle the bottoms with a Mexican cheese blend, bake at 375° for 5-8 minutes until cheese melts. Fill each with one mini meatball, a dollop of sour cream, and chopped fresh jalapenos.
Preparation tips:
When making the sauce, first empty the salsa into the blender, pour the stock into the empty salsa jar, replace the lid, and shake vigorously to get any remaining salsa out. Add the salsa/stock mixture to the blender.
These can also be made stove-top if you don’t have a crock pot. Follow the same preparation instructions and simmer in a Dutch oven over low heat for the same amount of time.