Venison Meatballs with Tomato Sauce

20160101022620Growing up in Wisconsin, you are bound to eat venison at some point in your life.  My dad was an avid hunter when I was growing up, so our plates were always full of wild game.  When I decided to stop eating meat several years ago, I decided to KEEP venison in the game. I went “vegetarian” because I felt I couldn’t trust where our meat was coming from. Knowing that the venison my husband brings home is “free-range” makes me feel safe. Plus, hunting keeps the population of deer under control which means less dead deer laying on the side of the road.  I love using venison in place of beef and turkey!  This was the first time making 21 Day Fix Extreme meatballs.  They did not disappoint!


21 Day Fix Extreme Meatballs

CONTAINER EQUIVALENTS (serving is 5 meatballs): 1 red and 1/2 yellow.

* Nonstick cooking spray
* 1 1/2 lbs. raw 93% lean ground turkey  breast (I used 2 lbs. venison)
* 1 tsp. sea salt
* 1 tsp. dry mustard
* 1 tsp. smoked paprika
* 1 large egg, lightly beaten
* 3/4 cup quick cooking rolled oats
* 2 cloves garlic, finely chopped (I used minced garlic)
* 12 fresh parsley springs, finely chopped
* 2 Tbsp. tomato sauce, no sugar added
  1. Preheat oven to 400 degree F.
  2. Lightly coat large baking sheet with spray and set aside.
  3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in a large bowl and mix well by hand.
  4. Roll mixture into 30 1-inch meatballs and place on the prepared baking sheet.
  5. Bake for about 20 minutes or until they are no longer pink in the middle.

Serve with zucchini noodles (“Zoodles”) or spaghetti squash for a low carb option, along with Grandma’s Tomato Sauce (Fixate).

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