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Best Venison Meatball Recipe

Best Venison Meatball Recipe 

Oven or Smoker

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.

Let’s get started!

Key Ingredients 

ground venison + ground pork

salt + pepper + eggs + parmesan

soy sauce + Worcestershire sauce

2 slices of bread + milk

Italian seasoning + minced garlic

PREHEAT

01

Preheat your oven to 400°F.

Break up two bread slices in a small bowl and pour milk or water overtop. 

02

SOAK

COMBINE

03

In a large bowl, combine ground venison, ground pork, eggs, herbs + garlic, soy sauce + Worcestershire sauce, parmesan, and soaked bread crumbs.

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Pro Tip

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 Don’t Overwork the Meat: When mixing the ingredients for your meatballs, be gentle. Overworking the meat can result in tough and dense meatballs.

COMBINE

04

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).

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COOK 

05

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.

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tips + tricks

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Once your meatballs are cooked, allow 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.

If you prefer to sauté the venison meatballs, drizzle one tablespoon of olive oil and preheat the skillet over medium heat.

SERVE

05

Remove the baked venison meatballs from the oven and serve them as desired! Bonus style points for sprinkling some parsley and parmesan on the top as garnish.

SERVE WITH

SERVE WITH

SERVE WITH

SERVE WITH

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