If you’re looking to venture out of the standard beef meatball, then these Venison Meatballs are the one for you! Think tender, moist, and flavorful meatballs that are packed with a delicious mix of venison, parmesan cheese, onions, and garlic. The added crunch of panko breadcrumbs and the freshness of parsley elevate the taste to a whole new level.
There’s something truly about Mama in the kitchen with her apron on, rollin’ up meatballs made from deer meat from Daddy’s hunt, in preparation for a big family dinner of spaghetti and meatballs. It’s an all-American favorite everyone is bound to fall in love with, and this recipe will give you the most moist and flavorful ones you’ve ever had without tasting gamey!
What makes this venison meatball recipe special is how juicy and moist they turn out, despite venison being so lean. And no, I haven’t added any sausage or beef to it. It’s olive oil that does the trick! This is a dish that’s not just for venison lovers, but for anyone who loves a good, juicy meatball!
Table of Contents
Why I Love This Recipe
Quick: From start to finish, the total time to create these delicious meatballs is just 30 minutes! This includes the prep time and cook time in the oven making them perfect for a quick weeknight dinner.
Family favorite: The parmesan cheese and garlic in this recipe add a rich flavor that kids and adults alike will love. Plus, they’re perfect for serving on top of spaghetti – a dish that’s always a hit with the whole family.
Versatile: These venison meatballs can be served in a variety of ways. Enjoy them on top of spaghetti, simmered in sauce, or even as a tasty appetizer. Plus, you can use this recipe to make other wild game meat deliciously tasty!
Delicious: Made with ground venison, onions, garlic, and a blend of other flavorful ingredients, these meatballs are incredibly tasty. The addition of whole milk and olive oil guarantees that they’re moist and full of flavor.
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Key Ingredients
Ground Venison: This is the star of our venison meatball recipe. Being low-fat, it gives the meatballs a leaner and unique flavor. Remember to add a bit of olive oil to compensate for its low-fat structure.
Whole Milk: This ingredient is a game-changer. It adds moisture to the meatballs, making sure that they don’t turn out dry.
Panko Breadcrumbs: Substituting fine breadcrumbs with panko gives your meatballs a lighter texture and helps hold the meat mixture together.
Grated Parmesan Cheese: This adds a wonderful flavor to the meatballs and acts as a binding agent.
Onion: Very finely chopped, onions give a slight crunch and a boost of flavor to your meatballs. If you prefer softer onions, consider sautéing them before adding to the mix.
Fresh Parsley: Minced and mixed in, fresh parsley adds a pop of color and a hint of freshness to the meatballs.
Extra Virgin Olive Oil: This not only compensates for the low-fat structure of venison but also adds a rich depth to the flavor of the meatballs.
Garlic: Finely minced garlic infuses the meatballs with a subtle, aromatic flavor that compliments the venison beautifully.
Salt: A crucial ingredient in any recipe. It enhances all the flavors and makes the meatballs taste just right.
Pepper: This adds a touch of heat and depth to the flavor profile of the meatballs.
Large Egg: The egg acts as a binder, helping to hold the meatballs together during cooking. Make sure it is well-beaten before adding to the mix.
Equipment
Large Mixing Bowl – This is where all the ingredients come together. You’ll need a large one to comfortably mix your ingredients together.
Cookie Scoop or Large Spoon – You’ll need this tool to scoop out the meat mixture and shape it into meatballs. A cookie scoop works great for uniform meatballs, but if you don’t have one, a large spoon will do just fine.
Mini Muffin Tin – This is where you’ll place your rolled venison meatballs before they go into the oven. A mini muffin tin is perfect for this task because it holds the meatballs in place and helps them retain their shape during while baking.
Food Thermometer – This is a handy tool to ensure your venison meatballs are fully cooked. When they reach an internal temperature of 165 degrees Fahrenheit, they’re done.
How to Make Venison Meatballs
Preparation
Before we start the cooking process, gather all your ingredients and have them within reach. This includes your venison, ground pork, onions, garlic, parmesan cheese, breadcrumbs, egg, salt, and black pepper.
Step 1 – Combine and Mix Ingredients
The first step in this venison meatball recipe is to combine all the ingredients together in a large mixing bowl. Mix them together using a large spoon or, even better, your hands. This will help guarantee that the flavors are evenly distributed throughout the meat mixture.
Step 2 – Shape the Meatballs
Once your meat mixture is well combined, it’s time to shape your venison meatballs. Using a cookie scoop or your hands, roll the meat mixture into small, roughly one-inch balls. Place your meatballs into an ungreased mini muffin tin and make sure that each cavity has one meatball.
Step 3 – Bake the Meatballs
Now, it is time to bake your venison meatballs in the oven. Preheat your oven to a temperature of about 375˚ F. Bake your meatballs for approximately fifteen minutes.
Step 4 – Check and Cool
When the cooking time is up, make sure that the meatballs are fully cooked by checking their internal temperature. It should read about 165˚ F. Once they are done, remove the meatballs from the oven. Allow them to cool for a few minutes before moving on to the next step. This will make them easier to handle.
Step 5 – Serve
After allowing the meatballs to cool, you can now serve them. You can spoon them out onto a paper towel to remove any excess grease or directly onto a plate. You can serve your venison meatballs with a delicious sauce or alongside some spaghetti for a complete meal.
Enjoy the savory flavor of these homemade venison meatballs, and don’t forget to share the recipe with your friends and family!
Expert Tips
Combine the ingredients well: Make sure to mix all the ingredients thoroughly in a large mixing bowl. This helps make sure that the flavor is evenly distributed throughout the venison meatballs.
Pre-cook your onions: If you prefer your onions to be softer and less crunchy in your meatballs, sauté them in some olive oil before adding to the meat mixture.
Properly size your meatballs: Using a cookie scoop can help guarantee that your meatballs are uniformly sized. This will lead to even cooking time and temperature.
Simmer within the sauce: If you’d like to cook the meatballs within the sauce, simmer them until they have an internal temperature of 165˚ F. After that, you can keep them simmering on low until dinner. Your kitchen will smell amazing!
Bake at the right temperature: Preheat your oven and maintain the correct temperature. Baking your meatballs at the right temperature of around 375˚ F for about 15 minutes will help make sure that they cook evenly and thoroughly.
Check internal temperature: Use a food thermometer to check the internal temperature of the meatballs. They should reach an internal temperature of 165˚ F to make sure that they are fully cooked.
Recipe Variations
Add more Garlic: If you’re a fan of garlic, you can intensify the flavor by adding an additional clove or two of finely minced garlic to the meat mixture. This will give your venison meatballs a rich, aromatic garlic flavor that will make them even more irresistible.
Spice it up: If you like your food with a bit of a kick, try adding some crushed red pepper flakes to the meat mixture. This will give your venison meatballs a nice heat that really brings out the flavor of the meat. You can adjust the amount of red pepper to suit your own taste.
Try it with a different Sauce: While these meatballs are delicious on their own, they can also be paired with a variety of sauces to change up the flavor. Try them with a tangy barbecue sauce, a spicy sriracha sauce, or a savory mushroom gravy for a new and exciting taste experience.
What to Serve With
- For a classic Italian dinner, serve your venison meatballs with a plate of spaghetti, topped with your favorite spaghetti sauce. The robust flavor of the meatballs pairs beautifully with the tanginess of the sauce.
- For a hearty sandwich, place your venison meatballs between two slices of crusty bread, top with some marinara sauce and a sprinkle of mozzarella cheese. Bake it briefly in the oven till the cheese melts for a mouthwatering meatball sub.
- If you’re planning a party, venison meatballs make great appetizers. Skewer each meatball with a toothpick and serve with a side of marinara dipping sauce or use the little smokies recipe sauce to go the sweeter route. They’re perfect for guests to grab and enjoy as they mingle.
- For a creative brunch option, try serving your venison meatballs with a side of scrambled eggs and toast. The rich, savory flavor of the meatballs compliments the fluffy, buttery eggs perfectly.
- Venison meatballs also work great in a casserole. Layer them with pasta, cheese, and sauce in a baking dish and bake until bubbly. This tasty casserole is sure to please the whole family.
Recipe FAQs
This recipe will give you the most moist and deliciously juicy venison meatballs, even though venison is such a lean meat. The trick is to add olive oil to the mixture that compensates for the lean meat and makes them juicy while they bake.
Yes, you can cook these meatballs in sauce. Just simmer them until they have an internal temperature of 165˚F. After that, you can keep them simmering on low until dinner or in your slow cooker. This will not only add flavor but also make your kitchen smell amazing!
To add more flavor to the meatballs, you can consider sautéing your onions before adding them to the meat mixture. This will also eliminate any potential crunch from the onions. Plus, you can also simmer the meatballs in the sauce until they reach an internal temperature of 165˚F.
Storing and Reheating
Refrigerate: After enjoying your venison meatballs, you can store the leftovers in the refrigerator. Simply place them in a sealed container and refrigerate for up to two days.
Freeze: If you have uncooked venison meatballs, you can freeze them for up to one month. To do this, arrange the meatballs on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag. This prevents the meatballs from sticking together, making it easier for you to thaw only what you need.
Thawing: When you’re ready to enjoy your frozen venison meatballs, let them thaw in the refrigerator. Once they’re thawed, bake as directed in the recipe.
Reheating: If your venison meatballs have been cooked and stored in the refrigerator, you can reheat them on the stovetop or in the oven. For the stovetop, place them in a skillet over medium heat until heated through. In the oven, bake at a low temperature until warm.
More Venison Recipes You’ll Enjoy
Serving Size
What to Expect: This recipe makes twenty-four venison meatballs that are about 1 inch in size using 1 pound of ground venison.
How to Scale: If you want to make more than twenty-four venison meatballs, you can double the recipe and follow the instructions as directed. Make sure to use a larger bowl to mix the ingredients. Otherwise, you can mix it in two batches to get the same results.
Venison Meatballs
Ingredients
- 1 pound ground venison
- 1/2 Cup whole milk
- 1/2 Cup panko breadcrumbs
- 1/2 Cup grated parmesan cheese
- 1/2 Cup onion very finely chopped
- 1/4 Cup fresh parsley minced
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic finely minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg
Instructions
- Preheat oven to 375˚ F.
- Combine all ingredients in a large bowl and mix them with a large spoon or your hands.
- Roll the meat mixture into 24 small 1-inch balls and place them into a 24 count ungreased mini muffin tin.
- Bake your venison meatballs for 15 minutes at 375˚ F.
- When fully cooked and have an internal temperature of 165˚ F remove from oven. Allow the meatballs to cool for a couple minutes before spooning them out onto a paper towel or plating them with sauce or noodles.
Comments & Reviews
Cathey says
This is the best tasting meatball recipe EVER!!! So moist too. Going to switch our weekly Taco Tuesday to a Meatball Monday 🙂
I think even the shyest of venison eaters will gobble these up. Thanks.
Meredith says
Thank you for the compliment, Cathey! So glad you all enjoyed them too 🙂
Nat says
Absolutely the best! Didn’t bake it, just sautéed on the skillet and then cooked in my homemade tomato sauce. So good! Definitely a keeper. Thank you so much for the recipe!