Directions
- 1Saute one medium onion.
- 2Grate five or six cloves of garlic into the onion and cook for about a minute more.
- 3Add 1 quart of tomato sauce and dry ingredients to the onion and garlic mixture.
- 4Bring the sauce to a simmer and let it simmer for 10 to 15 minutes to allow flavors to marry and sauce to thicken.
- 5Mix 1 pound of ground venison (or beef) and 1 pound of ground farm raised pork by hand until well combined.
- 6Add bread crumbs and other dry ingredients to the meat mixture.
- 7Add two eggs and milk to the meat mixture, mixing by hand until well combined, but do not over mix.
- 8Let the meatball mixture rest for five minutes.
- 9Form meatballs using about 2 tablespoons worth of meat, making them slightly smaller than a ping pong ball.
- 10Place meatballs on a Parchment paper lined baking sheet.
- 11Bake meatballs in a preheated oven at 400 degrees Fahrenheit for about 15 minutes.
- 12Ladle an inch or two of sauce into a wide mouth quart jar.
- 13Add seven or eight meatballs to the jar.
- 14Top off the jar with sauce to a 1 inch headspace.
- 15Gently debubble the jar to ensure sauce is evenly spread.
- 16Add more sauce to achieve a generous 1 inch headspace.
- 17Clean the rims of the jars with white vinegar.
- 18Put on flats and rings fingertip tight.
- 19Pressure can for 90 minutes (for quarts) or 75 minutes (for pints) at the appropriate pressure for your elevation.
Ingredients
- 1 medium onion
- 5 garlic cloves
- 1 quart tomato sauce
- dry ingredients
- 1 pound ground venison
- 1 pound ground farm raised pork
- bread crumbs
- dry ingredients
- 2 eggs
- milk
- white vinegar
Equipment
Parchment paper lined baking sheetwide mouth quart jarflatsringspressure canner
Tips
- Do not over mix the meatball mixture.
- Let the meatball mixture rest for five minutes to allow bread crumbs to soften.
- Debubble gently when filling jars as meatballs are not fully cooked.
- Clean jar rims with white vinegar before sealing.
- Adjust canning pressure for your elevation.
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