2 1/2 lb. ground venison or beef
1/2 lb. grated asiago cheese
1 bag baby spinach, chiffonade
1/2 lb. tapioca bread, soaked in water
3 T. chopped garlic
1 T. salt
1 T. coarse black pepper
Cut up bread. Soak with water. Squeeze dry. Mix all ingredients well. Form into balls with ice cream scoop. Roll by hand with olive oil on hands. Bake at 375° F for 25 minutes or until the internal temperature reaches 165° F.