Easy Venison Meatballs

Easy Venison Meatballs

from peaktoplate.com
Main Course
35 min
24 servings
46 kcal / serving

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!

Ingredients

  • 1 lbground venison (or other lean ground meat)
  • 1 largeegg
  • ½ cupmilk
  • ½ cupbreadcrumbs
  • 2 tbspolive oil
  • ½ cupgrated 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. 1

    Preheat oven to 425°F. Line a sheet pan with parchment paper.

  2. 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. 3

    Add meat, onion, parsley, garlic, salt, and pepper to the bowl. Gently mix together with your hands until well combined.

  4. 4

    Use a cookie scoop to divide the meat into 24 equal portions, about 2 tbsp each.

  5. 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. 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. 7

    Use in your favorite meatball recipe. Enjoy!

Freezing instructions:

  1. 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. 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.