These flavorful all-purpose venison meatballs are so tender they will practically melt in your mouth. Make a batch to use in pasta sauce, meatball subs, or as appetizers.
- 2 pounds Ground Venison (20% fat recommended)
- 4 Slices white bread (Torn into ½" cubes & crust removed)
- 6 tablespoons Milk
- 2 Eggs
- ⅓ cup grated Onion
- ⅓ cup grated Parmesan
- ⅓ cup Parsley (finely chopped)
- 2 tablespoons Tomato Paste
- 2 cloves Garlic (minced)
- 1 ½ teaspoon Kosher Salt
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ¼ rounded teaspoon Ground Sage
Preheat oven to 350 degrees.
Place bread cubes and milk into a separate dish and mix with your fingers to ensure bread is completely saturated with the milk. Let soak for 10 minutes.
While bread is soaking gently crumble venison into a large bowl.
In a separate dish add remaining ingredients and mix to combine.
When bread is done soaking, remove any bits that are still firm, and work with your fingers to break down the remaining soaked bread. Add this to the dish with the seasonings and mix together, then add everything to the dish with the venison and gently mix to fully incorporate all of the ingredients.
Scooping out 2 tablespoons of meat at a time, gently form into meatballs by rolling venison mixture between your hands. Set meatballs on a large rimmed baking sheet and place in the oven for 20-25 minutes, or until cooked all of the ways through.
Optional: When meatballs are almost done cooking you can set the broiler to high if you wish to sear a crust onto the top of the meatballs for added texture.
Venison meatballs can be added to pasta sauce to use with spaghetti, made into meatball subs, or combined with your favorite meatball sauce to serve as an appetizer.
IF YOU LIKED THIS RECIPE you will love my Venison Meatloaf too!
Calories: 344kcal | Carbohydrates: 11g | Protein: 39g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 181mg | Sodium: 942mg | Potassium: 645mg | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 5.9mg | Calcium: 155mg | Iron: 5.8mg