Tex-Mex Venison with Meatballs is packed with flavors of onion, jalapeño, cumin and garlic then smothered in a cheesy enchilada sauce and topped with fresh cilantro. This dish is about as versatile as it gets. I used venison to make this dish but this recipe works well swapped out with wild boar, elk or virtually any other game meat! It can be served as a quick dinner or makes a great game-day appetizer.
RECIPE DIRECTIONS
- Combine all meatball ingredients, except olive oil, in a large bowl. Mix together.
- Shape into meatballs using an ice cream scooper to measure out equal portions.
- Heat about a 12-inch cast iron pan over medium-high heat. Add in enough olive oil to cover the bottom of the pan. Once warmed, add meatballs and cook until browned on all sides.
- Once browned, remove the meatballs from the pan and transfer to a paper towel lined plate.
- Drain off most of the oil, leaving a small amount and any loose onion pieces that fell off the meatballs.
- Add red enchilada sauce, chicken broth, and chipotle peppers. Mix the sauce together then add the meatballs back into the skillet. Bring to a simmer then cook uncovered for 10-12 minutes.
- Sprinkle cheese and cilantro on top and serve once cheese has slightly melted.
INGREDIENTS
Meatballs
- 1 pound ground venison
- 1/3 cup panko bread crumbs (plain)
- 1 small onion finely diced
- 1.5 tablespoons diced jalapeno
- 1 large egg, lightly beaten
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive Oil, for frying
Tex Mex Sauce
- 1 (19 ounce) can mild red enchilada sauce
- 1/2 cup chicken broth
- 2 chipotle peppers in adobo, chopped
- 1 cup shredded Mexican Cheese
- 1 tablespoon fresh cilantro
