Venison Meatballs

easyvenisonmeatballs 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 favourite sauce, make meatball subs, Swedish meatballs, Italian wedding soup and more. I've tested this classic ground venison recipe at least 50 times and it's always a hit with my family.

1 lb ground venison or other lean ground meat
1 large egg
½ cup milk
½ cup breadcrumbs
2 Tbsp. extra-virgin olive oil
½ cup yellow onion, grated or 1 tsp. onion powder
2 Tbsp. fresh parsley, finely chopped or 1 Tbsp. dried parsley
1 Tbsp. garlic, minced or 1 tsp. garlic powder
½ tsp. sea salt
½ tsp. black pepper, freshly ground

Preheat oven to 25-30 meatballs. Line a sheet pan with parchment paper.

To a medium bowl add egg, milk, breadcrumbs and olive oil. Mix together with a whisk. Let the mixture sit while you prepare other ingredients, 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 breadcrumb mixture. Gently mix together with your hands until well combined.

Use a cookie scoop to divide the meat into 24 equal portions, about 2 Tbsp. 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 favourite meatball recipe.

Cook's 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 flavours. 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.

Freezing Instructions:

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.
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.

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 flavour.
Herbs: These meatballs call for fresh parsley because it's a versatile herb that can be paired with many different flavours. 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. Oregano is great for Mediterranean venison 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 favourite hot sauce for an extra kick.
Swedish Meatballs: These venison meatballs are perfect for making Swedish meatballs. Add a little nutmeg and allspice 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 flavour, use venison Italian sausage instead of plain ground venison to make meatballs.
Porcupine Meatballs: Swap the breadcrumbs for rice and change up a few other ingredients to make delicious and tender venison porcupine meatballs. Bonus - they're gluten-free.
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.

Nutritional Information:
Per serving: Calories: 46kcalCarbohydrates: 2gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.001gCholesterol: 23mgSodium: 84mgPotassium: 86mgFiber: 0.2gSugar: 1gVitamin A: 47IUVitamin C: 1mgCalcium: 16mgIron: 1mg