Go Back
–+ servings
Venison Meatballs Topped With Parmesan Cheese

Venison Meatballs

Amanda
Tried and true recipe for Venison Meatballs. Straight venison - no pork, beef or fat added. These meatballs are tender, juicy and loaded with flavor - perfect with a big pot of sauce!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 2 pound ground venison
  • 1 cup panko or breadcrumbs
  • 3 cloves garlic minced/pressed
  • 2 tablespoon dried minced onion
  • 1 tablespoon salt
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 1/2 teaspoon oregano
  • pinch black pepper
  • pinch sage
  • 2 large eggs beaten
  • 1 cup hot water for baking (do not add to meat mixture)

Instructions
 

  • Remove ground venison from refrigerator about 15 - 20 minutes before starting.
  • Prep a cookie sheet with aluminum foil and a spritz of cooking spray.
  • Preheat oven to 400°F.
  • In a large mixing bowl, combine panko/breadcrumbs, minced garlic, minced onion, salt, basil, parsley, oregano, pepper and sage.
  • Gently mix in ground venison and eggs. This is easiest done by hand (disposable gloves are great) but also mixes well with a large fork.
  • Scoop out meat mixture and roll into meatballs. I use a 2 tablespoon cookie scoop - but you're looking for them to be about walnut/golfball sized. You'll have about 24 - 30 meatballs.
  • Drop onto cookie sheet and repeat with remaining meatball mix.
  • Pour 1 cup hot water around meatballs on cookie sheet. Tent cookie sheet with aluminum foil.
  • Bake for 25 minutes.
  • Carefully remove foil off top of cookie sheet (steam). I use a slotted spoon and drop meatballs straight into pot / dutch oven of simmering tomato sauce.
  • Reduce heat to low and cook for at least 20 -30 minutes, gently stirring occasionally. If time allows - I cook for an hour.
  • Serve venison meatballs on top of pasta with lots of sauce or on fresh rolls topped with shredded cheese.
  • Enjoy!
  • These can easily be made ahead of time and thrown in sauce when needed. They freeze great too!

Notes

*Tent cookie sheet with aluminum foil. You want to cover the meatballs with foil to keep most of the steam in. You don't want to smoosh the meatballs - so shape the foil so it's not directly pressed on top of the meatballs.
*These Venison Meatballs freeze well. I like to freeze them on a cookie sheet (clean cookie sheet - not the one used to cook). Transfer to a freezer bag once the meatballs are frozen solid.
Keyword venison
Tried this recipe?Let us know how it was!