If you love tender, flavorful meatballs and want to try something different, venison meatballs are an ideal recipe to explore. Known for its lean and rich taste, venison adds a unique depth of flavour to this classic dish. With fresh herbs, garlic, and savoury spices, venison meatballs are an excellent addition to pasta dishes, subs, or as a crowd-pleasing appetizer.
In this article, we’ll review the full recipe for making juicy, flavorful, and easy-to-prepare venison meatballs. You’ll also find tips for pairing, cooking methods, and a guide to ensuring these meatballs stay tender and moist.
Why Choose Venison for Meatballs?
Venison is a lean, protein-rich meat that is slower in fat than beef, making it a nutritious alternative. Its distinct, earthy flavour pairs wonderfully with Italian seasonings, making it perfect for hearty meatballs. Because venison is leaner, adding a few extra ingredients keeps it moist and flavorful, resulting in meatballs that are as juicy as they are delicious.
Recipe Variations
- Cheesy Venison Meatballs: Add a small cube of mozzarella cheese in the centre of each meatball for a gooey, cheesy surprise.
- Herb and Garlic Butter Meatballs: Sauté the meatballs in a garlic butter sauce and garnish with fresh basil or parsley for added richness.
- Venison Meatball Soup: Add the meatballs to a hearty vegetable soup for a warming, protein-rich meal.
Tips for Perfect Venison Meatballs
- Keep the Meat Mixture Cold: Work with cold meat to make it easier to shape and prevent it from falling apart during cooking.
- Add Fat for Moisture: Venison is very lean, so adding ground pork or beef will keep your meatballs juicy.
- Use Fresh Herbs and Spices: Fresh herbs and seasonings bring out the best flavours in venison and create a delicious aroma.
- Test for Seasoning: Cook a small test meatball to check the seasoning before cooking the entire batch. Adjust salt, pepper, and herbs to taste.
Serving Suggestions
- Classic Spaghetti and Meatballs: Toss the meatballs in marinara sauce and serve over spaghetti with fresh basil and grated Parmesan.
- Meatball Subs: Place meatballs in a hoagie roll with marinara and top with melted mozzarella for a delicious meatball sub.
- Appetizer Style: Serve meatballs on a platter with toothpicks and a side of marinara for dipping—perfect for gatherings and parties.
Nutritional Information (per serving)
While nutritional values will vary based on portion sizes and added ingredients, venison meatballs are typically lower in fat and calories compared to those made with beef. With the said Parmesan, breadcrumbs, and seasonings, each meatball averages around:
| Calories | Protein | Fat | Carbohydrates | |
| 80-100 | 8g | 4g | 2g |
For an exact nutritional breakdown, input your specific ingredients into an online calculator.
Conclusion
Venison meatballs are a tasty way to enjoy the bold, earthy flavours of venison in a versatile, family-friendly dish. Ideal for pairing with pasta, adding to sandwiches, or serving as an appetizer, these meatballs are lean, protein-rich, and full of flavour. Whether you’re serving them as a main dish or a party favourite, venison meatballs bring something unique to the table that everyone will love.
Try this venison meatball recipe for your next meal and enjoy this classic’s delicious, wholesome taste with a twist!
Vension Recipe
Ingredients
- 1 lb ground venison
- 1/2 lb ground beef optional
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic
- 1 small onion
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp red pepper flakes optional
Instructions
- In a large mixing bowl, combine the ground venison and ground pork (if using).
- Add the breadcrumbs, Parmesan cheese, parsley, garlic, onion, egg, milk, salt, pepper, oregano, basil, and red pepper flakes.
- Using your hands, gently mix all ingredients until just combined. Avoid overmixing, as this can make the meatballs tough.
- Preheat your oven to 400°F (200°C) if you plan to bake the meatballs. Line a baking sheet with parchment paper.
- With damp hands, roll the mixture into 1- to 1.5-inch meatballs. Place them on the baking sheet, leaving space between each meatball.
- Cook the Meatballs with Baking:Bake the meatballs in the preheated oven for 15-20 minutes or until browned and cooked through.
- Cook with Pan-Frying:Heat a large skillet over medium heat and add a few tablespoons of olive oil.
- Once the oil is hot, add the meatballs in batches, browning them on all sides (about 10-12 minutes).
- Transfer the meatballs to a paper towel-lined plate to remove any excess oil.