• 2 large eggs (beaten)
• ¼ cup fresh breadcrumbs
• 3 Tbs grated Parmesan cheese
• 3 Tbs olive oil
• 2 Tbs dried parsley
• 1 tsp garlic (minced)
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp crushed red pepper flakes (optional)
• 1 lb ground venison
• 8 oz Cream cheese
• 1 can mushroom soup
• 1 cup beef broth
Stir eggs, breadcrumbs, Parmesan cheese, 1 Tbs. olive oil, 1 Tbs parsley, garlic, red pepper flakes, salt and pepper in large bowl to blend. Add venison and mix thoroughly. Form mixture into ¾ inch diameter meatballs. In a large frying pan over medium high heat add the olive oil. When the oil comes up to temp, brown the meatballs turning regularly. Melt cream cheese in a saucepan over low heat. Add mushroom soup and 1 Tbs parsley and stir to incorporate. While stirring, slowly add the beef broth. After heated through, add salt and pepper to taste. Transfer meatballs to a large bowl or crock pot and pour sauce over meatballs, serve alone as an appetizer or over pasta for a meal.
