5 from 54 votes
Easy Venison Meatballs
Easy Venison Meatballs use ground venison combined gently with milk, breadcrumbs, egg, and herbs to create tender meatballs baked until golden. The mixture includes fresh or dried parsley, grated onion or onion powder, and garlic to enhance flavor. Baking at a high temperature ensures a cooked-through yet moist interior. These meatballs work well as a standalone snack or incorporated into sauces and main dishes.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
24
meatballs
Calories:
46 kcal
Course:
Main Course
Cuisine:
Italian, American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 meatballs
Amount Per Serving
Calories 46
% 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.