Venison Meatballs
These Ground Venison Meatballs are full of flavor, juicy, and don't have a gamey taste. Coat with your favorite sauce for a tasty lean protein source.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: dinner, venison
Cuisine: American
Servings: 6 servings
Calories: 382kcal
- 1 lb. ground venison
- 1 lb. ground pork
- 1 egg
- 2 tbsp. milk
- 1 small onion grated
- 4 garlic cloves minced
- 2 tbsp. red wine vinegar
- ½ cup breadcrumbs
- 2 tbsp. fresh parsley finely chopped
- 1 tsp. dried oregano
- salt and pepper
Preheat oven to 375 degrees F.
In a large mixing bowl, add all ingredients and mix everything together gently with your hands or a spoon, being careful not to over mix. Overmixing can result in an overly dense or tough meatball.
Scoop portions of the meatball mixture with a cookie scoop or a spoon and form into golf ball sized meatballs. It can be helpful to wet hands with water or a drizzle of olive oil to prevent the mixture from sticking to your hands.
Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and browned on the outside. To check for doneness, you can use a meat thermometer to ensure the internal temperature reaches 160°F.
Allow to rest for 5 minutes and enjoy!
Calories: 382kcal | Carbohydrates: 10g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 143mg | Sodium: 182mg | Potassium: 576mg | Fiber: 1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 4mg