Meatballs

鹿肉类似于精益,食草牛肉finer texture. It's very low in fat, and because it is denser than beef, you can fill up on less. Cookbook author Hank Shaw likes to use ground venison for his British take on cocktail meatballs. He seasons them with warming spices and herbs and leavens them with ground oats—a Scottish twist that also makes them gluten-free. Because ground venison tends to be quite lean, Shaw includes the succulent fat from thick-cut bacon, which lends a pleasing richness and rounded flavor, and serves the meatballs in his version of the classic Cumberland sauce. You can find frozen venison in many Whole Foods markets and also independent butcher shops. Texas-basedBroken Arrow Ranchand New Jersey–based D'Artagnan Foods网上卖野味。

Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the meatballs tender while imparting a mildly nutty, earthy flavor. These meatballs are on the delicate side—let them chill before cooking, and sear them on all sides to help them hold together during the final simmer in the sauce.

If you think meatballs are fussy to make, you probably haven't baked them.

These Spanish-style meatballs are prepared with a quick béchamel, which makes them wonderfully moist and tender. They’re cooked in a deeply flavorful tomato-based sauce made with wine and brandy, then topped with crisp mushrooms.Slideshow: More Meatball Recipes

The recipe's from New York's inimitable Franks.

From juicy slow-cooker meatballs to tender glazed cocktail meatballs, here are some of our favorite recipes to make year-round.