Venison Albondigas

PREP TIME: 25 MIN
COOK TIME: 35 MIN
TOTAL TIME: 1 HOUR

Ingredients:

Meatballs:

  • 2 pounds ground venison
  • 4 garlic cloves, minced
  • 1 to 2 tablespoons dried mint
  • 2 eggs
  • 1 cup breadcrumbs
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Bacon fat, lard, or oil for frying

Sauce

  • 2 tablespoons lard, bacon fat or oil
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 2 cups tomato puree
  • 2 cups broth of your choice, recommend using beef broth
  • 3 to 6 chipotles in adobo, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Salt to taste

Instructions:

  1. Put all the meatball ingredients together in a large bowl. Mix with your very clean hands until the mixture comes together. Don't overwork the mix or the meatballs will get tough. Now you can begin to roll into meatballs of whatever size you want. I like to make them by the tablespoon. If you have the time, let the meatballs sit in the fridge for up to an hour; this helps them stay together.
  2. Brown the meatballs in the bacon fat, lard, or oil. Set aside once browned. Use a large enough pan to hold all of them if possible.

  3. Make sure to save approx. 2 tablespoons of the fat from the pan you browned your meatballs in. Now, use a pot large enough to fit all the meatballs and heat the 2 tablespoons of fat in it. Cook the onions in this until soft and browned at the edges, about 10 minutes. Stir from time to time. Add the garlic and cook another minute.

  4. Add the spices, chipotles, broth and tomato and mix well. Nestle the meatballs into the sauce and bring to a simmer. Simmer for about 20 to 30 minutes, until the meatballs are cooked through. Eat with rice or by themselves as an appetizer.

Enjoy your delicious Venison Albondigas Soup!