Duck or Goose Italian Meatballs

1 1/4 cup ground skinless duck or goose breast
3/4 cup ground beef
3 Tbs all-purpose flour
3 Tbs Italian seasoning
1 Tbs garlic powder
1/2 tea salt
1/4 teaspoon black pepper
3 Tbs balsamic vinegar
1/2 cup canned diced tomato, drained
1/4 cup finely diced yellow onion
1/3 cup seasoned breadcrumbs
3 Tbs olive oil.

1. To prepare ground duck or goose, cut skinless brest into small pieces and pulse in a food processor until just chopped.
2. In a large bowl, combine ground duck or goose with ground beef. Combine flour with next four ingredients in a small bowl and sprinkle evenly over meat with your hands. Add balsamic vinegar, tomato, and onion and incorporate into meat mixture. Add breadcrumbs, a little at a time, while mixing.
3.After breadcrumbs have been blended into the meat, form some of the mixture into a ball, about the size of a golf ball. Make sure that the mixture holds together when handled. Meatballs should be moist, yet firm. If they fall apart easily, mix in a tablespoon or two of additional flour to help them hold together.
4. Heat oild in a large skillet over medium heat. Add meatballs and brown them evenly on all sides.

(this recipe comes from DUCKS UNLIMITED May/June 2010 magazine. I made it for my sister Crystal, and her friends before they ran the epic relay from Logan, UT to Jackson, WY. They were hesitant to try it, but all of them said it was really good.)