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. You can add them to your favorite sauce, make meatball subs, French onion meatballs, and more. This is one of my favorite venison recipes that the whole family loves!
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Why You'll Love This Recipe:
Easy: These easy baked venison meatballs are just that - easy! They come together quickly and make for a great, easy weeknight meal.
Versatile: This venison meatballs recipe can be adapted for your tastes and whatever dish you plan to make with them. See below for a few recipe variations.
Delicious: This recipe has a few secrets to make the most tender meatballs. Venison is a lean meat with a very low fat content, but you won't know it with this recipe! These meatballs are juicy, tender, and have the best flavor. You'll never need another meatball recipe!
Ingredient Notes:
- Ground Venison: Any ground meat, whether it's wild game meat, ground beef, ground pork, etc. can be substituted for ground venison.
- Garlic: If you're short on time, garlic powder can be used in place of minced garlic. Use 1 teaspoon of garlic powder to replace 1 tablespoon of minced garlic.
- Parsley: 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.
- Breadcrumbs: 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 bread crumbs, etc. will all work.
Equipment Notes:
- Cookie Scoop: A cookie scoop is a handy tool to make evenly-sized meatballs. But, you can also portion them by hand.
- Oven: 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: Many oven recipes suggest using aluminum foil to line baking sheets. However, I prefer parchment paper for meatballs because the meatballs don't stick to it as easily.
Step by Step Instructions:
How To Make Venison Meatballs:
Perfect meatballs are just a few easy steps away! Follow along below to learn how to make them.
To a large bowl add egg, milk, bread crumbs, and olive oil.
Mix together with a whisk. Let the 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 the meat mixture together with your hands until well combined.
Use a cookie scoop to divide the meatball mixture into 24 equal portions, about 2 tablespoons each.
Gently form each portion into a ball.
Place meatballs on a parchment paper-lined pan, evenly spaced in a single layer. Place in preheated oven.
Bake for 12-15 minutes or until internal temperature reaches 165°F and the outsides are golden brown.
Pro Tip: 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.
How To Freeze Venison Meatballs:
Venison meatballs are an awesome option to have on hand in the freezer. You can make a double batch or more and freeze them raw or cooked. Read the simple steps below!
- 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 or airtight container 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.
Venison Meatball Recipe Variations:
This venison meatball recipe can be adjusted to whatever you plan to make with your meatballs. See below for a few ideas for variations:
- Parmesan Cheese: If you're using meatballs for spaghetti or meatball subs, add some parmesan cheese to the mixture for an extra boost of flavor!
- Herbs: These meatballs call for fresh parsley because it's a versatile herb that can be paired with many different flavors. But you can use any fresh or dried herbs you'd like. Fresh basil is a nice addition for Italian recipes. Fresh thyme is great for French onion meatballs.
- Cocktail Meatballs: Make your meatballs smaller in size and cook them in a slow cooker in sweet and sour sauce for this classic party appetizer. Add a dash of your favorite hot sauce for an extra kick!
- Swedish Meatballs: These venison meatballs are perfect for making Swedish meatballs. Add a little nutmeg to the meat mixture and simmer in a sour cream sauce. Serve over egg noodles for this classic comfort food.
- Italian Sausage: To add some extra flavor, use Italian sausage instead of plain ground venison to make meatballs.
- Size: These meatballs are about the size of a golf ball, but you can make them any size you'd like! Make them larger for classic spaghetti and meatballs or smaller to feed a crowd. But, make sure to adjust the cooking time accordingly.
What to Serve with Venison Meatballs:
Venison meatballs are a super versatile dish. They can be served in classic spaghetti and meatballs, meatball subs, Swedish meatballs, French onion meatballs, soups, and the list goes on!
You can also serve them with your favorite dipping sauce alongside roasted vegetables and your favorite starchy side for an easy meal. No matter how you choose to serve them, you're going to want to make these venison meatballs over and over again!
Recipe FAQ's:
There are several reasons meatballs may be tough. Overmixing the ingredients is the most common culprit. Overmixing causes the meatballs to become compacted and tough. Also, not using enough filler ingredients like breadcrumbs, milk, and eggs can lead to tough meatballs.
Milk is a great addition to meatballs because it adds moisture. Try soaking your breadcrumbs in milk before adding them to the meatball mixture for super tender, moist meatballs!
There are several ways to remove the gamey flavor from venison. My favorite way is to let the meat thaw in a paper towel-lined bowl to soak up the excess moisture that seeps out of the meat when it thaws. The liquid that comes out is called myoglobin and if it sits with the meat too long after it's thawed, it can add a stronger taste to the venison.
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Recipe:
Venison Meatballs
Equipment
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, sal, 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.
- 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
- 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.
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