Easy Venison Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 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
Description
This preparation involves mixing lean ground venison with wet ingredients like milk, egg, and olive oil, which hydrate breadcrumbs to bind the meatballs and keep them moist during cooking. The addition of grated onion or onion powder, garlic, and parsley adds aromatic depth to the mild venison flavor.
Portioned uniformly with a scoop and gently shaped into balls, they are baked on parchment-lined trays to prevent sticking and ensure even cooking. The suggested baking temperature delivers golden brown exteriors with a tender interior without compacting the meat tightly, which could toughen the texture.
The recipe also suggests optional broiling for additional browning. These meatballs can be served with your choice of sauces or meals. They freeze well when prepared raw, allowing for convenient future use. The notes emphasize gentle mixing and suitable substitutions for herbs and breadcrumbs to adjust texture and flavor.
Ingredients
- 1 lb ground venison or other lean ground meat
- 1 egg large
- ½ cup milk
- ½ cup breadcrumbs
- 2 tablespoon olive oil
- ½ cup onion yellow, grated, or 1 teaspoon onion powder
- 2 tablespoon parsley fresh, 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.
Notes
- Mix ingredients gently to avoid tough meatballs caused by overworking the meat mixture.
- Any ground meat such as beef or pork can replace venison based on preference or availability.
- Fresh parsley adds versatility but dried herbs or Italian seasoning may be used to suit different flavor profiles.
- Breadcrumb types will affect texture slightly; plain, panko, or Italian varieties are all acceptable.
- A cookie scoop ensures evenly sized portions, but hand-portioning works as well.
- Baking prevents breaking by gently cooking tender meatballs; stovetop cooking requires care when flipping.
- Use parchment paper to prevent sticking and assist in easy cleanup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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