Description
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.
Ingredients
Scale
- 1 lb ground venison
- 1 large egg
- ½ cup milk
- ½ cup breadcrumbs
- 2 tbsp olive oil
- ½ cup grated yellow onion
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp garlic, minced
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Step: Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Step: 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.
- Step: Add meat, onion, parsley, garlic, salt, and pepper to the bowl. Gently mix together with your hands until well combined.
- Step: Use a cookie scoop to divide the meat into 24 equal portions, about 2 tbsp each.
- Step: 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.
- Step: 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.
- Step: Use in your favorite meatball recipe. Enjoy!
Notes
One of the secrets to tender meatballs is to gently mix the ingredients. If you overmix or compact the meat mixture too much, you’ll end up with tough meatballs. Use parchment paper to ensure meatballs don’t stick to the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 46 kcal
- Sugar: 1 g
- Sodium: 84 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0.001 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 5 g
- Cholesterol: 23 mg
Keywords: venison meatballs, ground venison, baked meatballs, game meat