Venison Meatballs
These all-purpose venison meatballs are so tender they will practically melt in your mouth. Use them in pasta sauce, meatball subs, or as appetizers.
Servings: 6
Calories: 344kcal
Equipment
Ingredients
- 2 pounds ground venison (20% fat recommended)
- 1 cup plain bread crumbs
- 6 tablespoons milk
- 2 eggs
- ⅓ cup grated yellow onion
- ⅓ cup grated parmesan cheese
- ⅓ cup fresh parsley (finely chopped)
- 2 tablespoons tomato paste
- 2 cloves garlic (minced)
- 1 ½ teaspoon kosher salt
- 1 teaspoon worcestershire sauce
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ¼ rounded teaspoon ground sage
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add all meatball ingredients and mix to combine.
- Scooping out 2 tablespoons of meat at a time, gently form them into meatballs by rolling the 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 way 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.
Notes
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.
Nutrition
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