A deliciously new way to serve up venison meatballs! Stuff them with cheese, and wrap them in garlic bread!
- 1 pound ground venison
- 1 egg
- ¼ cup bread crumbs
- 2 tablespoons pizza sauce
- 2 tablespoons parsley, chopped
- ½ tablespoon salt
- ½ tablespoon pepper
- 1 tube of pizza dough
- 1 cup marinara sauce
- 3 sticks of string cheese (mozzarella)
- 4 tablespoons butter, melted
- 2 garlic cloves, minced
- Extra marinara for dipping
- Preheat oven to 350°F.
- In a medium bowl, mix the ground venison, bread crumbs, pizza sauce, parsley, egg, salt, and pepper until evenly combined.
- Cut string cheese into ½ inch chunks to stuff in meatballs.
- Pinch off a portion of the meat mixture and form around a chunk of the string cheese into ping pong ball sized meatballs.
- Coat the bottom of a skillet with olive oil and cook the meatballs over medium heat, turning to brown each side. Remove and set aside.
- Form dough balls that are same size as meatballs and roll them flat. Place a ½ tablespoon of marinara sauce in center of dough, followed by a meatball. Wrap and pinch the dough closed, encapsulating the meatball.
- Place the balls in a circle, nearly touching, seam-side down, in a greased cast-iron skillet or other round oven safe pan.
- Mix the melted butter with garlic, and salt. Brush the balls with the garlic butter mixture.
- Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes.
- Place a bowl of warm marinara sauce in the middle of the meatball ring and dunk away!