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venison meatball shown with bite taken out of it.
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5 from 3 votes

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
Cook Time25 minutes
Total Time40 minutes
Course: dinner, venison
Cuisine: American
Servings: 6 servings
Calories: 382kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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