If your weeknight dinners are stuck in a rut, these Venison Enchilada Meatballs are a solid excuse to shake things up. They take everything you love about enchiladas—spices, red sauce, and melty cheese—and roll it into bite-sized comfort food made with ground venison. It’s an easy way to put wild game to work without the gamey flavor!

Check out this recipe via Savage Arms:

• Servings: 4 
• Prep Time: 30 minutes
• Cook Time: 45 minutes

Ingredients

• 2 lbs ground venison
• 1 tsp ancho chile pepper powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Mexican oregano
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• 3/4 cup shredded Mexican style cheese blend
• 2 green onions, finely chopped
• 1/4 cup cilantro, chopped
• Flour tortillas
• Red Enchilada Sauce Ingredients
• 2 tbsp vegetable oil
• 3 tbsp flour
• 2 tbsp dark chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Mexican oregano
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 2 cups vegetable or chicken broth

Instructions

STEP 1: 

Heat a saucepan over medium heat and add the vegetable oil. Whisk in the flour and all seasoning ingredients creating a paste-like base. Slowly pour in the broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)

STEP 2: 

Preheat the oven to 400 degrees. 

STEP 3:

In a bowl, combine the ground venison, ancho chile powder, cumin, coriander, oregano, garlic powder, and kosher salt. Using your hands, form 10-12 individual meatballs and place them in a 12-inch cast iron skillet.

STEP 4: 

Carefully place the meatballs in the skillet and drizzle the tops with olive oil. Bake for 20 minutes. Pour the enchilada sauce over the meatballs and top with shredded cheese. Continue baking for 15 minutes until hot and bubbling.

STEP 5: 

Garnish with chopped green onions and cilantro. Serve with warm flour tortillas. 

Feature photo via SavageArms.com