Venison and Pork Meatballs

tendervenisonmeatballs These venison meatballs are incredibly tender, flavourful and easy to make. Baked in the oven for less mess, they combine ground venison with a touch of ground pork and simple seasonings. The secret to their perfection? Using bread instead of breadcrumbs for the best texture.

2 slices sandwich bread or ½ cup breadcrumbs
½ cup milk
1 lb ground venison
½ lb ground pork, optional but recommended
1 large egg, whisked
½ yellow onion, grated, using large holes on cheese grater
3 cloves garlic, minced
¼ cup Parmesan cheese, freshly grated
½ Tbsp. Worcestershire sauce
1 tsp. Italian seasoning
½ tsp. sea salt
½ tsp. black pepper, freshly ground

In a large mixing bowl, combine the bread and milk, then set aside for 5-10 minutes while preparing the other ingredients.

Mash the bread, then add the remaining ingredients. Using your hands, mix until well combined. If time allows, chill the meat mixture in the fridge for 30-60 minutes to allow the flavours to develop and the meat mixture to firm up a bit.

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7) and line a baking sheet with parchment paper.

Roll the meat mixture into golf ball-sized meatballs, about 2 Tbsp. each and place onto the prepared baking sheet (a cookie scoop works well for this). Makes 25-30 meatballs. Rub your hands with a little olive oil if the meat mixture is sticking.

Bake for 18-20 minutes until lightly browned on the top and the internal temperature reaches 165°F. For an extra crispy crust, broil during the last few minutes of baking.

Serve with your favourite tomato sauce and pasta.

Makes 25-30 meatballs, or 6 servings.

Cook's Notes:

Make-Ahead: The venison meat mixture can be prepared up to 24 hours in advance and stored in an airtight container in the fridge. When you're ready, roll the meatballs and bake according to the recipe below.

Storage:

Refrigerator: Cooked meatballs can be stored in an airtight container in the fridge for up to 3 days.
Freezing: Cooked meatballs can be stored in an airtight container in the freezer for up to 3 months.
Reheating: If reheating from frozen, add a little extra reheating time, or you can thaw in the fridge the night before.
Reheat on the stove with sauce. Combine the meatballs with tomato sauce in a skillet. Simmer over low heat until the meatballs are heated, about 10 minutes. Add a little water or beef broth to thin out the sauce, if needed.
Reheat in the oven without sauce. Preheat the oven to 350°F. Place the meatballs on a parchment-lined baking sheet and cover with aluminum foil or place in an oven-safe baking dish with a lid.
Bake for 10-15 minutes, or until the meatballs are heated.