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These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

I have to confess that ground venison is sometimes not my favorite thing. I really don’t love that iron like flavor it can sometimes add. I was raised always having turkey or ground beef, so it’s normally my goal to kind of try to hide the flavor a little bit.

My husband J just harvested a beautiful buck this year, and we believe in respecting your harvest. So, to the kitchen I go!

We had friends over for dinner the other week, and I spent the day testing recipes & hoped these meatballs would be a big hit. I made a double batch of the below so I could freeze half to reheat on a busy day. Just omit the meat in my weeknight bolognese recipe for an easy sauce!

Well, it’s safe to say that I’m not sure how many meatballs actually MADE it to the freezer, as soon as these came out of the oven J and I were munching on them all day like they were candy! I kid you not – these are amazing.

We are going to use a little bit of ground pork to add flavor and fat here. But, I think the big secret is the bit of red wine vinegar. I add it when I’m done sauteing the onions and garlic to add to the meat before baking them.

Always always saute your onions and garlic before adding them to things like meatballs and meatloaf. That raw flavor won’t bake out, if you ask me.

Then you roll them up.

And bake them off.

Don’t worry if the fat renders out. Just scoop the meatballs out around it, and let them cool and freeze them for later, or add them right into your favorite sauce before serving.

Want more venison recipes? Get my latest e-book FO FREE!

Best Ever Venison Meatballs

Author: Miss AK
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6

Print Recipe

Description

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

Ingredients

2 Tbsp. olive oil
1 yellow onion, finely diced
4 garlic cloves, minced
1 Tbsp. red wine vinegar
1 Tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 lb. ground venison
1/2 lb. ground pork
1 egg
1/4 cup almond meal

Instructions

Preheat the oven to 375 F.
Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
Remove any fat that has rendered off the meatballs.
Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.