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

1. 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.

2. Mix all dipping sauce ingredients well and refrigerate until ready to serve as a dipping sauce for meatballs.

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