Lunch: Venison Sausage Meatballs Recipe

This recipe includes superfoods such as:

Nuts

Health benefits of Venison Sausage Meatballs Recipe

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 egg, lightly beaten
1 cup soft bread crumbs
1 can (8 ounces) water chestnuts, drained and finely chopped
1/4 cup soy sauce
2 teaspoons ground ginger
1 garlic clove, minced
1 pound ground venison
1 pound bulk pork sausage
3 to 4 teaspoons canola oil, divided
1/2 pound fresh mushrooms, sliced
1 can (14-1/2 ounces) chicken broth
1-1/4 cups cold water, divided
3 tablespoons cornstarch
Hot cooked noodles

Instructions

In a large bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-in. balls.
In a large skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a 3-qt. slow cooker.
In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 °.
Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meatballs, mushrooms and noodles.