Easy Venison Meatballs
Ingredients
- 1 lbground venison
or other lean ground meat
- 1 largeegg
- ½ cmilk
- ½ cbreadcrumbs
- 2 tbspolive oil
- ½ cgrated yellow onion
or 1 tsp onion powder
- 2 tbspfresh parsley
finely chopped, or 1 tbsp dried parsley
- 1 tbspgarlic
minced, or 1 tsp garlic powder
- ½ tspsalt
- ½ tspblack pepper
Directions
- 1
Preheat oven to 425°F. Line a sheet pan with parchment paper.
- 2
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.
- 3
Add meat, onion, parsley, garlic, salt, and pepper to the bowl. Gently mix together with your hands until well combined.
- 4
Use a cookie scoop to divide the meat into 24 equal portions, about 2 tbsp each.
- 5
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.
- 6
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.
- 7
Use in your favorite meatball recipe. Enjoy!
Freezing instructions:
- 1
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.
- 2
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.
Easy Venison Meatballs
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About this Recipe
Craving a delicious, hearty meal that makes the most of your ground venison? These Easy Venison Meatballs are exactly what you need—a straightforward, versatile recipe that celebrates game meat without any fuss.
What makes this recipe a standout is its clever simplicity. It’s specifically designed to work beautifully with lean ground venison, ensuring tender, flavorful meatballs every time, completely eliminating the need for pork. This approach truly highlights the unique taste of venison, making it a go-to for hunters and home cooks alike.
Expect wonderfully savory and satisfying meatballs with a robust, earthy flavor that's distinctly venison. They manage to be juicy despite using lean meat, thanks to the thoughtful blend of milk and breadcrumbs that keeps them moist. Each bite offers a comforting taste and a pleasing texture, making them a fantastic main course that's surprisingly light at just 46 calories per serving. With a total time of only 35 minutes, you'll have 24 delicious meatballs ready for your table.
These venison meatballs are incredibly adaptable. If ground venison isn't available, you can easily substitute it with other lean ground meat. Don't have fresh yellow onion or garlic on hand? The recipe thoughtfully includes options for using onion powder and garlic powder. Similarly, dried parsley works perfectly if fresh isn't an option, allowing you to tailor the recipe to your pantry.
These versatile meatballs are perfect for a cozy weeknight dinner or as an impressive dish for entertaining. Serve them swimming in a rich marinara sauce over pasta, or piled high on a sub roll for a hearty sandwich. They also make excellent appetizers for any gathering.