We have a ton of venison burger that I need to use and also the usual glut of zucchini so, I am making tons of meatballs and freezing them. SO handy. I used 3-4 lbs of venison and grated two large zucchini along with a panade of homemade bread crumbs and milk. Also grated two onions, a bunch of garlic, finely diced fresh dill, oregano, Lawry's salt, lots of black pepper and grated parmesan cheese. I browned them first and then put them in the CSO to bake at 350F for 5 minutes. They are now in the freezer on a parchment covered cookie sheet and I will vac. pack them later today. I will be doing this again over next few days so that I have a lot for the coming winter 
After I grate the zucchini, I squeeze some of the water out but you don't want to get it all out because it makes the lightest, most tender meatballs ever.
