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Best Ever Venison Meatballs

  • Author: Miss AK
  • Total Time: 40 minutes
  • Yield: 6 1x


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.


  • 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


  1. Preheat the oven to 375 F.
  2. 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.
  3. 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).
  4. 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.
  5. Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
  6. Remove any fat that has rendered off the meatballs.
  7. 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.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • Serving Size: about 4-5 meatballs
  • Calories: 314
  • Sugar: 1 g
  • Sodium: 481 mg
  • Fat: 21 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 311 mg

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