Description
Discover how to make ultra crispy cheese-filled venison bombs that will impress your guests. Perfect for any occasion, get the recipe now!
Ingredients
Scale
- 1 pound (454 g) ground beef (450 grams)
- 1 cup (240 ml) shredded cheddar cheese (115 grams)
- 1/2 cup (120 ml) cream cheese, softened (115 grams)
- 1/4 cup (60 ml) chopped green onions (25 grams)
- 1 teaspoon (5 ml) garlic powder (3 grams)
- 1 teaspoon (5 ml) onion powder (3 grams)
- 1 teaspoon (5 ml) smoked paprika (3 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1/2 teaspoon (3 ml) salt (3 grams)
- 1 cup (240 ml) all-purpose flour (120 grams)
- 2 large eggs
- 1 cup (240 ml) breadcrumbs (120 grams)
- 1/2 cup (120 ml) grated halal-friendly cheese alternative (50 grams)
- 1/4 cup (60 ml) chopped fresh parsley (15 grams)
- Vegetable oil for frying
Instructions
- In a bowl, combine the ground venison, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well.
- In a separate bowl, combine the shredded cheddar cheese, cream cheese, and chopped green onions. Mix until smooth.
- Take a small amount of the venison mixture and flatten it in your hand.
- Place a spoonful of the cheese mixture in the center of the flattened venison.
- Carefully fold the venison around the cheese mixture to form a ball, sealing the edges tightly.
- Repeat until all the venison and cheese mixture is used up.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs and grated Parmesan cheese mixed together.
- Roll each venison ball in the flour, shaking off any excess.
- Dip the floured ball into the beaten eggs, ensuring it is fully coated.
- Roll the ball in the breadcrumb and Parmesan mixture, pressing lightly to adhere.
- Repeat the breading process for all the venison balls.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry the venison bombs in batches, turning occasionally, until golden brown and crispy, about 5-6 minutes.
- Remove the fried venison bombs with a slotted spoon and drain on paper towels.
- Sprinkle with chopped fresh parsley for garnish before serving.
Notes
- Ensure the cream cheese is softened for a creamy filling texture.
- Monitor oil temperature with a thermometer for perfectly fried venison bombs.
- Press the breadcrumb mixture firmly onto the venison balls for better coating adherence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 15g
- Protein: 12g
Keywords: - Cheese bombs, venison recipe, crispy filling, - Stuffed meatballs, cheesy goodness, - Crispy venison bites, cheese filling, - Savory cheese bombs, venison dish, - Gourmet meatballs, cheesy surprise