Jalapeno Cream Cheese Stuffed Venison Meatballs
By Samatha Gangler | Team GWG Ambassador & Bad A Elk Hunter[/vc_column_text][vc_single_image image=”50840″ img_size=”large” alignment=”center”][vc_column_text]
-1 pound ground venison
-1/2 cup of crackers
-1/2 cup of bacon bits
-1/2 cup shredded cheese
-1/4 cup diced jalapenos
-1 – 2 Tbsp Minced Garlic
-6 oz. Cubbed Cream Cheese
-Garlic Salt, Pepper and Creole Seasoning to taste
- Mix all the above ingredients together, except the cream cheese.
- Cut up cream cheese into small cubes and set aside.
- Roll the meat mixture into balls. Place 1 cube of cream cheese into each meatball and cover so you can’t see the cream cheese.
- Line baking sheet with parchment paper. Space meatballs out evenly on the sheet and bake approximately for 30 minutes at 450 degrees F or until meat is done.
**Makes approximately 16 meatballs.
[/vc_column_text][vc_single_image image=”50841″ img_size=”large” alignment=”center”][/vc_column][/vc_row]