Easy Venison Meatballs
User Reviews
5.0
54 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
24 meatballs
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Calories
46 kcal
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Course
Main Course
Easy Venison Meatballs
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A good venison meatball recipe is something every hunter needs in their repertoire. They're easy to make, versatile, and a great way to use ground venison. No pork needed!
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Ingredients
- 1 lb ground venison (or other lean ground meat)
- 1 large egg
- ½ cup milk
- ½ cup breadcrumbs
- 2 tablespoon olive oil
- ½ cup grated yellow onion (or 1 teaspoon onion powder)
- 2 tablespoon fresh parsley, finely chopped (or 1 tablespoon dried parsley)
- 1 tablespoon garlic, minced (or 1 teaspoon garlic powder)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- To a medium bowl add egg, milk, bread crumbs, and olive oil. Mix together with a whisk. Let mixture sit while you prepare other ingredients (onions, garlic, parsley, etc.), about 5 minutes. The breadcrumbs will absorb the wet ingredients which helps the meatballs stick together.
- Add meat, onion, parsley, garlic, salt, and pepper to the bowl. Gently mix together with your hands until well combined.
- Use a cookie scoop to divide the meat into 24 equal portions, about 2 tablespoon each.
- Gently form each portion into a ball. Place meatballs on a parchment paper-lined pan, evenly spaced. Bake for 12-15 minutes or until internal temperature reaches 165°F and the outsides are golden brown.
- If you'd like to brown your meatballs a little more, you can broil them on high for 3-5 minutes after the initial cooking time.
- Use in your favorite meatball recipe. Enjoy!
Freezing Instructions:
- Raw Meatballs: Prepare meatballs and place them on a parchment paper-lined sheet pan. Freeze until solid. Place frozen meatballs in a resealable bag and freeze for up to 3 months. To thaw, place on a parchment paper-lined sheet pan and thaw overnight under refrigeration. Follow the cooking instructions above.
- Cooked Meatballs: Follow the preparation and cooking instructions above. Let the meatballs cool on the sheet pan at room temperature for 30 minutes. Place the sheet pan in the freezer and freeze until solid. Place frozen meatballs in a resealable bag and freeze for up to 3 months. To thaw, place on a parchment paper-lined sheet pan and thaw overnight under refrigeration. Reheat to 165°F before eating.
Equipments used:
Notes
- One of the secrets to tender meatballs is to gently mix the ingredients. If you overmix the ingredients or compact the meat mixture too much, you'll end up with tough meatballs.
- Any ground meat, whether it's wild game meat, ground beef, ground pork, etc. can be substituted for ground venison.
- These meatballs call for fresh parsley because it's a versatile herb that can be paired with many different flavors. You can switch it out for other fresh herbs or dried herbs or use Italian seasoning if you're making meatballs for spaghetti.
- The type of breadcrumbs used will change the texture of the meatballs a bit, but you can use whatever you have on hand. Plain breadcrumbs, panko, Italian breadcrumbs, etc. will all work.
- A cookie scoop is a handy tool to make evenly-sized meatballs. But, you can also portion them by hand.
- These venison meatballs are super tender, so they are best baked in an oven to avoid breaking them. You can cook them in a pan on the stovetop, but be careful when you flip them!
- Parchment paper is essential to making sure your meatballs don't stick to the baking sheet.
Nutrition Information
Show Details
Calories
46kcal
(2%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Trans Fat
0.001g
Cholesterol
23mg
(8%)
Sodium
84mg
(4%)
Potassium
86mg
(2%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
47IU
(1%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 84mg | 4% |
| Potassium | 86mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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