Venison Meatballs

Try these tender and flavorful venison meatballs! Made with Italian breadcrumbs, fresh parsley, and a hint of Worcestershire sauce, they’re perfect with pasta, in sliders, or as an appetizer. Easy, versatile, and delicious!

Course Dinner, Entree

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 341kcal

Author Anne Clark | My Kitchen Serenity

Equipment

Meat chopper
Liquid measuring cups
Dry measuring cups
measuring spoons
mixing bowl
Baking sheet (sheet pan)

Ingredients

2 pounds ground venison
½ cup chopped onion
2 teaspoons fresh parsley, finely chopped
2 tablespoons Worcestershire sauce
¾ teaspoon salt
½ teaspoon black pepper
¼ cup milk
1 egg, beaten
1 cup Italian-style breadcrumbs

Instructions

Preheat oven to 375-degree F. Lightly spray a baking sheet with oil.
In a large mixing bowl, add the ground venison, breaking it up into small pieces. Add onion, parsley, Worcestershire sauce, salt, and pepper. Mix well.
Pour in milk and egg. Mix until evenly incorporated. Mix in breadcrumbs, using a spoon or your hands. The meat mixture should stick together well.
Start assembling meatballs. For each meatball, combine 2 tablespoons of mixture and roll into a ball. Continue process for the remaining mixture.
Add meatballs to prepared baking pan. Bake for 22 minutes, until internal temperature reaches 160 degrees.
Serve as is or add to a pan of marinara sauce and serve over spaghetti.
*Makes about 24 meatballs. A serving size is 6 meatballs.
**TIP: use a medium sized cookie scoop to measure the meatball mixture.

Notes

Venison meatballs are delicious eaten as-is! They're amazing with marinara sauce and pasta, but cooked venison meatballs can do so much more. Toss them in barbecue sauce and serve over mashed potatoes, simmer them in a creamy mushroom gravy and serve over cooked rice, or make sliders with a little cranberry sauce for a fun twist.

Recipe Tips

- Use a meat chopper to more easily break up the venison.

- For consistency, use a medium-sized cookie scoop to measure out meatballs.

- Don't overmix the venison mixture as this can cause them to get a little chewy.

- Don't overbake the meatballs because this could cause them to be dry.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition