Venison Cocktail Meatballs in Southwest Cheese Sauce

Venison Cocktail Meatballs in Southwest Cheese Sauce

By Sportman's Table Chef Published: July 26, 2013

• Yield: 12 Servings
• Prep: 30 mins
• Cook: 45 mins
• Ready In: 2 hrs 30 mins

Ingredients

• 1 lb. ground venison
• 1 large egg
• 1/2 cup bread crumbs
• 1/3 cup chopped green peppers
• 1/3 cup chopped onion
• 1/2 tps. garlic powder
• 1/2 of 2.25 oz. package Jalapeno and Monterey Jack Burger Seasoning Sportsman's Table Item #CYC1257
• 1 6 oz. block Monterey Jack and Colby Cheese
• 2 cups milk
• 2 tbs. butter
• 1 tbs. flour
• 1 tsp. corn starch
• 1/2 tsp. Spicy Cajun Seasoning Sportsman's Table Item #TW014
• 1/2 tsp. ground cumin
• 1 tsp. dried cilantro

Instructions

1. Mix milk and corn starch and set aside. Melt butter, flour, and seasonings in the pan. Add milk and cornstarch mixutre and heat until bubbly, then add cubed cheese and stir continuously until melted. Set aside and keep warm. For meat balls, mix ground venison with egg, bread crumbs, peppers, onions, garlic powder, and Jalapeno and Monterey Jack Seasoning, Sportsman's Table Item #CYC1257. Form 1 in. meatballs and brown in skillet. Put meatballs and cheese sauce in crock pot and heat on low for 45 min.
   

• Course: Appetizer
• Skill Level: Easy