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.
Scale
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.
Nutrition
- 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
