Foolproof Venison Meatballs Recipe
Tender venison and juicy pork blend together to create this delicious venison meatballs recipe that appeals to all! Full of freshly minced garlic and Italian spices, this 50/50 blend of venison and pork creates the ultimate meatball recipe. Cook the meatballs in the oven or toss them on the smoker for a smoky twist, venison meatballs can be prepared and served in a variety of mouthwatering ways.
Why Venison Meatballs Rock!
Key Ingredients
Ground Pork-Mixing pork into this meatball recipe gives it enough fat to keep the meatballs moist. You can swap out the pork for ground beef if desired.
Ground Venison- Purchase your venison from a reliable source (or harvest your own through hunting), ensuring that it is fresh with consistent flavor.
Optional Add-Ins/Swap Outs
Mushrooms- add in 1/4 cup of finely diced mushrooms or 1 tablespoon of dehydrated mushrooms to your meatball mixture for a hint of umami flavor.
Cayenne Pepper- Add 1/4 teaspoon to 1/2 teaspoon of cayenne pepper to spice up your meatballs.
Italian Pork Sausage- Forego the Italian seasoning and and swap out the regular ground pork for ground Italian pork sausage for a flavor explosion.
How To Make Venison Meatballs In The Oven
Step 1. Preheat your oven to 400°F.
Step 2. Break up two bread slices in a small bowl and pour 1/2 cup of milk or water overtop. Stir them a few times and set it aside while you mix up the rest of the ingredients.
Step 3. In a large mixing bowl, combine 1 pound ground venison, 1 pound ground pork, two large eggs, 1 tablespoon of onion powder, 4 minced cloves of garlic, 1.5 teaspoons of each Worcestershire sauce and soy sauce, 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Italian seasoning and 1/4 cup parmesan cheese. Mash the bread crumbs, and stir the meat mixture until well combined.
Step 4. Choose the size of meatballs that you want, I like to use a 2 tablespoon cookie scoop for uniform 1.5 inch sized meatballs (approximately 1 inch when cooked). Use a larger ice cream scoop for bigger meatballs. Scoop up the meatball mixture and roll meatballs between your palms before placing on a parchment lined baking sheet. I doll out 10 or 12 at a time before rolling and placing them on the prepared rimmed baking sheet.
Step 5. Place the meatballs in the preheated oven on the middle rack for 25 minutes or until brown on top and the internal temperature reaches at least 160- 165°F. If you plan on glazing the meatballs with your favorite sauce, do this at the 15 minute mark.
Step 6. Remove the baked venison meatballs from the oven and serve them as desired! I love to nestle my meatballs in tomato sauce over noodle nests! Bonus style points for sprinkling some parsley and parmesan on the top as garnish.
How to Smoke Venison Meatballs
Step 1. Preheat your smoker to 225°f.
Step 2. Prepare meatballs using steps 1-4 above. Instead of scooping the meatballs onto a baking sheet, consider placing them in a grill pan, on a wire cooling rack, or (my preference) these grilling mats- perfect for venison jerky, venison burgers, and all kinds of grilled creations.
Step 3. Smoke over indirect heat for 25 minutes at 225 degrees f, glaze with your preferred barbecue sauce if you plan on glazing.
Step 4. Turn up the heat to 350°F and continue to smoke for another 20 minutes or until fully cooked (internal temperature measured with a probe or instant read thermometer reads 165°F.)
Step 5. Remove the meatballs from the oven and serve them as desired!
Batch + Storage
This recipe makes approximately 60 1-inch meatballs or around 24 larger meatballs.
Meatballs should be placed in an airtight container or zip top bag and refrigerated for 3-4 days. Alternately, meatballs can be frozen for up to 12 months but are best if consumed within 6 months.
Types Of Ground Venison
When it comes to venison, there’s a wide variety of options to consider. Each type of venison brings its own unique flavors and characteristics to the table. Here is a quick list of both pros and cons of some popular types of venison, such as elk, deer, and moose.
Elk:
Pros: Elk meat is lean, tender, and boasts a rich, robust flavor. It is often described as milder, sweeter, and less gamey compared to other venison. Due to its low fat content, elk is a healthier choice for those watching their saturated fat intake.
Cons: As elk meat is lean, it can be prone to drying out if not cooked properly. Careful attention is needed to prevent overcooking and maintain its tenderness. The addition of pork and milk-soaked bread in these venison meatballs means that lean elk meat will produce juicy, tender meatballs.
Deer (White-tailed or Mule):
Pros: Deer venison is widely accessible (especially here in northern Alberta) and offers a delicate, slightly gamey flavor. It tends to be more readily available due to deer hunting seasons in many regions. The meat is versatile, lending itself well to a variety of dishes such as stews, roasts, and of course, venison meatballs!
Cons: Depending on the maturity of the deer, the flavor of ground deer meat can range from mild to stronger. Here in Alberta, deer snack on grain fields, hay fields and people’s trees. As you travel south, their diet consists of more corn- these things can affect the flavor of the meat. Some may find the taste of deer venison to be more pronounced or “wild” compared to other types of venison.
Moose:
Pros: Moose meat is incredibly lean and boasts a distinct, deep flavor profile. It is often described as earthy and slightly sweet, making it a popular choice for those who enjoy bold flavors. The larger size of moose provides ample meat for feeding a crowd, leaving you with lots of ground meat to make meatballs, Ultimate Venison Burgers, and more venison recipes.
Cons: Moose meat can be quite tough if not prepared and cooked properly. It requires marinating or slow cooking methods to ensure tenderness. Due to the limited availability and strict hunting regulations, finding moose venison may be more challenging.
Antelope:
Pros: Antelope meat is lean, tender, and known for its mild flavor. It has a delicate taste that is often compared to veal or a lighter version of beef. The low fat content and high protein make it a healthy choice for those seeking a nutritious alternative.
Cons: The limited availability of antelope meat can make it harder to find in certain areas. Additionally, antelope can be quite lean, which means careful attention must be given to cooking times and methods to avoid drying out the meat.
Remember, the flavor and characteristics of wild game meat (venison) can vary depending on factors such as the animal’s diet, age, and the preparation method. It’s always a good idea to source your venison from reputable suppliers and follow proper cooking techniques to ensure the best results.
Tips + Trips For The Best Venison Meatballs
- Don’t Overwork the Meat: When mixing the ingredients for your meatballs, be gentle. Overworking the meat can result in tough and dense meatballs.
- Simmer with Care: If you’re simmering your meatballs in a sauce, be mindful of the cooking time. Overcooking can lead to dry and tough meatballs instead of juicy venison meatballs, so keep a watchful eye and remove them from the heat as soon as they’re cooked through.
- Let Them Rest: Once your meatballs are cooked, resist the temptation to dig in immediately. Allowing them to rest for a few minutes before serving helps redistribute the juices and ensures that each bite is as tender and juicy as possible.
- Sauté: If you prefer to sauté the venison meatballs, drizzle one tablespoon of olive oil and preheat the skillet over medium heat. Once thoroughly heated, drop the raw meatballs onto the pan and sear them until fully cooked.
Printable Venison Meatballs Recipe
Foolproof Venison Meatballs Recipe
Tender venison and juicy pork blend together to create this flavorful venison meatballs recipe that appeals to all! Full of freshly minced garlic and Italian spices, this 50/50 blend of venison and pork creates the ultimate meatball recipe. Cook the meatballs in the oven or toss them on the smoker, venison meatballs can be prepared and served in a variety of mouthwatering ways.
Ingredients
- 2 slices of fresh bed (slightly dried out is okay)
- 1/2 cup milk or water
- 1 tablespoon of onion powder
- 4 cloves of garlic minced
- 1.5 teaspoons soy sauce
- 1.5 teaspoons Worchestershire sauce
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt (or sea salt)
- 1 teaspoon ground black pepper
- 1/4 cup parmesan cheese
Instructions
- Preheat your oven to 400°F.
- Break up two bread slices in a small bowl and pour 1/2 cup of milk or water overtop. Stir them a few times and set it aside while you mix up the rest of the ingredients.
- In a large bowl, combine 1 lb of ground venison, 1 lb of ground pork, two large eggs, 1 tablespoon of onion powder, 4 minced cloves of garlic, 1.5 teaspoons of each Worcestershire sauce and soy sauce, 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon Italian seasoning and 1/4 cup parmesan cheese. Mash the bread crumbs, and mix all of the ingredients until well combined.
- Choose the size of meatballs that you want, I like to use a 2 tablespoon cookie scoop for uniform 1.5 inch sized meatballs (approximately 1 inch when cooked). Use a larger ice cream scoop for bigger meatballs. Scoop up the meatball mixture and roll meatballs before placing on a parchment lined baking sheet. I doll out 10 or 12 at a time before rolling and placing them on the prepared cookie sheet.
- Place the meatballs in the preheated oven on the middle rack for 25 minutes or until brown on top and the internal temperature reaches at least 160- 165°F.
- Remove the meatballs from the oven and serve them as desired!
Notes
How to smoke venison meatballs on a pellet grill or other smoker
Step 1. Preheat your smoker to 225°f.
Step 2. Prepare meatballs using steps 1-4 above. Instead of scooping the meatballs onto a baking sheet, consider placing them in a grill pan, on a wire cooling rack, or (my preference) these grilling mats- perfect for venison jerky, venison burgers, and all kinds of grilled creations.
Step 3. Smoke over indirect heat for 25 minutes at 225 degrees f, glaze with your preferred barbecue sauce if you plan on glazing.
Step 4. Turn up the heat to 350°F and continue to smoke for another 20 minutes or until fully cooked (internal temperature measured with a probe or instant read thermometer reads 165°F.)
Step 5. Remove the meatballs from the oven and serve them as desired!
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