Feta Stuffed Italian Meatballs

• 3 lbs ground venison
• 1 large egg, lightly beaten
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 12 tablespoon salt
• 2 tablespoons Cavenders All Purpose Greek Seasoning
• 1 teaspoon red pepper flakes
• 1 cup plain breadcrumbs or 1 cup Italian seasoned breadcrumbs
• 30 chunks feta, about 1 inch square
• prepared tomato sauce

1. Preheat oven to 350 degrees F.
2. Mix the first eight ingredients together, and blend well.
3. Form as many patties as possible, slightly smaller than your palm, and make an indentation in the center of each patty with your thumb.
4. Place a piece of feta in the center of each patty & form each patty into a ball.
5. Place the meatballs in a baking pan & put in the oven for about 45 minutes, or until done.
6. Alternatively, you can broil them if you like, on high, for 10-15 minutes on each side.
7. When finished cooking, place meatballs in a serving dish and cover with your choice of prepared tomato sauce!

ground venison, egg, garlic, black pepper, salt, cavenders, red pepper, breadcrumbs, feta, tomato sauce

Taken from www.food.com/recipe/feta-stuffed-italian-meatballs-524192 (may not work)