Venison Meatballs

1 pound ground venison 
2/3 cup bread crumbs 
1/3 cup Parmesan cheese 
2 tsp. dried parsley 
1 tsp. garlic powder
2 green onions, finely sliced 
1/3 cup milk 
2 eggs 
salt and pepper to taste 
2-3 Tbs. Crisco oil or olive oil
your favorite spaghetti sauce 

In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, 
parsley, green onion and garlic powder. Mix well. Add ground meat and knead with 
your hands until well blended. Form into meatballs about the size of 1/2 golf balls. 
Brown the meatballs in oil, on all sides, then remove from pan and drain the excess 
oil off. Put them in a pan of spaghetti sauce and simmer, covered, for an hour. 
Serve with pasta.

Optional - make the meatballs smaller to use as an appetizer to be eaten with toothpicks. 
You may try substituting browning them in oil with baking them on a flat sheet in the 
oven, as well.

Ken